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1. Soak and dry the nuts ahead of time:
2. Soak the nuts overnight (7-10 hours) in a mason jar filled with warmfiltered water and a little sea salt.
3. Drain and rinse the nuts.
4. Spread on a baking sheet and dry in oven on the lowest heat setting or inyour dehydrator for 12-24 hours.
5. Make the crust:
6. Follow the directions to make the pie crust. Blind bake it for 10-15minutes then let it cool.
7. Make the filling:
8. Arrange the soaked and dried pecans, top sides up, in concentric circles,into the pie crust.
9. Set a medium saucepan on the stove on low heat. Add the egg yolks, honey,rapadura, molasses, butter, cream and sea salt.
10. Stir constantly with a wooden spoon as you let mixture thicken (do notlet it boil) for 7-10 minutes.
11. Add the vanilla and remove from heat.
12. Pour the mixture onto the pecans in the pie crust.
13. Cover lightly with a foil tent and bake for about 20 minutes
14. Let cool for at least 45 minutes before cutting.
15. Serve with homemade whipped cream (cream whipped with a little maplesyrup or honey and a pinch of sea salt) or homemade vanilla ice cream.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 59 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 178.3mg Potassium: 292.8mg Carbohydrates: 15g Fiber: <1g Sugar: 11.1g Protein: <1g
Web Page:http://www.cheeseslave.com/2009/12/14/healthy-texas-pecan-pie/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Cheeseslave+%28Cheeseslave%29&utm_content=Yahoo%21+Mail
Author Note: Notes on This Recipe
Author Note: I modified this pecan pie recipe from the pecan pie recipe inRose Levy Beranbaum?s wonderful and indispensable cookbook, The Pie andPastry Bible. To make the recipe healthier, I replaced the corn syrup andbrown sugar with natural unrefined sweeteners: honey, rapadura (or sucanat)and molasses. I also use real butter and lard in my pie crust. No Crisco inthis kitchen!
Author Note: I used carmelized honey I found at a local beekeeper?s stall atthe farmer?s market. Carmelized honey doesn?t have the enzymes that rawhoney has but since you?re baking the pie, it does not matter. Andcarmelized honey has a richer, deeper flavor than raw honey. And likemolasses, it is richer in minerals than regular honey.
Author Note: I also used raw pecans which I soaked overnight in warmfiltered water with a little sea salt. Soaking nuts makes them moredigestible, makes the nutrients more absorbable, and reduces the enzymeinhibitors naturally found in nuts.
Author Note: Soaking your nuts in warm water with neutralize these enzymeinhibitors, and also help encourage the production of beneficial enzymes.These enzymes, in turn, increase many vitamins, especially B vitamins. Italso makes these nuts much more easier to digest and the nutrients will bemore easily absorbed. Source: The Nourishing Gourmet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (-662g) | ||
Recipe Makes: -1 Servings | ||
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Calories: -2109 | ||
Calories from Fat: -2109 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -181.4g | -242 % | |
Saturated Fat -75.2g | -376 % | |
Monounsaturated Fat -73.8g | ||
Polyunsanturated Fat -24.3g | ||
Cholesterol -6819.9mg | -2098 % | |
Sodium -5120.6mg | -177 % | |
Potassium -835mg | -22 % | |
Total Carbohydrate -30.1g | -9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other -30.1g | ||
Protein -88.2g | -126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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