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 Sheila's
Holiday Pecan Pie
This is my
favorite holiday pie. Normally, pecan pie is too sweet for me, but my
wife found this recipe for me in Nikki & David Goldbeck's American Wholefoods
Cuisine. I love it. It calls for honey and pure maple syrup instead of
sugar. Try it this holiday season. Just the right sweetness and the pecans
can actually lower your cholesterol. See the related article below. Enjoy!
Happy Holidays!
Holiday Pecan Pie
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1 unbaked 9-inch whole wheat pie shell (recipe
below)
2 Tbsp Butter or Smart Balance
3 eggs
1/2 cup honey
1/3 cup malpe syrup
1 tsp vanilla extract
pinch of salt
1 1/2 cup broken Pecans
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Prepare
crust and chill while preparing filling.
Melt butter or Smart Balance and let cool.
Preheat
oven to 400 degrees.
Beat
eggs in a mixing bowl
with a wire whip or
rotary beater. Beat
in honey, maple syrup,
vanilla, and salt.
Add cooled butter or Smart Balance and pecans.
Pour into pastry.
Bake for 10 minutes, reduce heat to 350 degrees, and bake for 25
minutes, until set but not dry.
Cool to room temperature before serving. |
Whole
Wheat Pie Shell : This is a good all-around
whole wheat dough that is easy to assemble
and makes a flavorful and healthy pastry
pie shell.
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3
1/2 cups Whole Wheat Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 cup Butter or Smart Balance
1/4 cup Grape Seed Oil
1/2 Tbsp Honey
1/4 cup Lemon Juice
1/3-1/2 cup Water
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Combine
flour, salt, and baking soda in a large
bowl.
Combine
butter or Smart Balance,
oil and honey in a processor
fitted with a plastic
blade or a blender and
whip to the consistency
of soft margarine.
Cut
whipped butter, oil and honey
blend into flour mixture
until evenly dispersed into
tiny balls.
Add
lemon juice and water as
needed, until dough holds
together in a ball.
Roll
for immediate use, or chill
for future use. |
Makes
pastry for three 9-inch shells, or two double-crusted
9-inch pies. Note: For use within a week,
keep tightly wrapped in the refrigerator
and roll as needed. For longer storage (up
to 3 months), shape, wrap, and freeze. For
extra flaky crust, add 1 teaspoon baking
powder to the dry ingredients.
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