With Thanksgiving just around the corner, it would be nice to indulge in some seasonal desserts that don’t sacrifice flavor in order to go along with your diet choices. Pecan pie has been something that I grew up with and has always been something that I’ve wanted to keep in my holiday repertoire. I’ve played with quite a few different recipes, but this one from Deliciously Organic has perfected not only a delicious alternative to the sugar laden pies that we’re used to seeing at family dinners, but one that is equally as good as their gluten & sugar laden counterparts.
I’d be willing to bet that if you took this to someone’s house and didn’t announce that it was “special”, it would be devoured with not a word of complaints from anyone — trust me, I’ve had this happen on many occasions.
Excerpt from recipe author:
Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of pecan pie and enjoy the conversation. Last year I gave you a pecan pie without corn syrup and this year I’ll take it a step further with a bit less syrup and a grain free crust. The filling isn’t cloyingly sweet – just nice and subtle. The pecans are crunchy on top and the crust is tender and buttery. Nut flours brown very quickly in the oven, so place a pie shield (foil will also do) around the edge of the crust to keep it from burning. The pie can be baked in a 9-inch pie pan or you can make things a bit more fancy with a tart pan.