Pecan Pie

his is one of my favorite desserts. But with the the amount of sugar and calories in a normal pecan pie, I sadly pass on it. Well, NO MORE! Time to enjoy this heavenly dessert!

I did not create the recipe but found it on Jamie Callahan website

Recipe makes one 9" pecan pie.

For the Crust:

1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)

1/2 cup oat flour

1 TBSP coconut sugar

1/2 tsp salt

2/3 cup Cold Coconut oil (optional, organic pure unsalted butter)

Ice cold Water

Crust directions:

Make the crust by combining the wheat flour with the oat flour, sugar, and salt in a large bowl. Add the coconut oil or butter and work it through the flour mixture with your hands until it's crumbly.

Slowly add ice water, about 2 TBSP at a time, until you have a stiff dough. Form the dough into a ball, wrap in plastic, and refrigerate until firm, about a half hour.

Roll the pie crust out, lightly flouring the dough and work surface. Carefully lay the dough in your pie pan.

Pie Filling:

1/2 Cup Honey for a less sweet pie OR

2/4 Cup Honey for a medium sweet pie OR

1 cup honey for a SUPER sweet pie

3 egg whites, whipped with a fork

2 TBSP safflower or other light flavored oil

1 cup raw pecan pieces

4 tsp vanilla extract

1 tsp cinnamon

3 TBSP whole wheat pastry flou


Preheat oven to 400 degrees F.

Mix all ingredients together in a large mixing bowl.

Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie shoudl raise in the oven and have small cracks in the top when it's done.

Remove from oven and allow to cool overnight

21 Day Fix Containers: 1 Yellow, 1 tsp, and 1/2 blue per slice