Pecan pie can be quite the popular dessert.
I’d never tried much of it because I’ve always found most recipes to be far too sweet. What an opportunity to put a macrobiotic spin on a popular recipe while possibly making it palatable to those who enjoy subtle sweets.
I served this up at my 2014 Macro Feast a mere two days after researching popular recipes and writing my own off the top of my head – I was confident the recipe would turn out on the first try. No processed sugar, no processed flours, no egg… just whole, delicious ingredients and some creative ingenuity.
It was a hit! And I had a few requests to make it for events over the holidays.
I’ve made this delicious pie four times since then with little alterations each time and here share with you the combination I found to be most decadent and harmonious in flavour – although I will say, there are a few extra special secrets you can add to bring the pie to a completely unreal level, but you’ll have to come learn one-on-one with me in the kitchen (or over Skype, for my distant friends) to receive those secrets!
– ¾ cup coconut oil
– 1 cup maple syrup
– 1 tbsp vanilla
– 2 tbsp whiskey ** (See note)
– ½ tsp salt
– 1 ½ tbsp agar agar + ½ cup water
– 2 cups pecan halves
– 1 ½ cups oats
– ½ cup almonds
– 2 tbsp brown rice or maple syrup
– ¼ cup coconut oil
– ½ tsp salt
Preheat oven to 350 degrees F.
Let the agar agar sit in the water while preparing everything else.
In food processor, bring together almonds, oats, syrup, oil, and salt until a sticky dough forms. Press into springform pan, creating a short tart crust.
In a pot, melt coconut oil over medium heat. Add maple syrup and whisk until smooth, letting it bubble a bit.
As it bubbles, quickly whisk the agar agar and water with the vanilla, whiskey, and salt. Then whisk this mixture into the hot pot, continuously whisking to dissolve the agar agar.
Evenly spread pecans in tart crust and pour the mixture evenly over them.
Bake for about 30 minutes, or until crust is nicely browned, toasted, and smelling delicious.
Cool completely in fridge and let return to room temperature before serving.
Whiskey is made from a mash of grains, which includes wheat. A proper distillation process destroys any trace of gluten and the associated enzymes that some people are sensitive, allergic, or completely intolerant to. However, there is a debate as to whether all manufacturers distill their products thoroughly enough to make them completely gluten-free.
If you wish to substitute the whiskey, you can choose an amber or dark rum (made from potatoes) or a natural extract like almond.
The trace amounts of alcohol are completely evaporated during the cooking process.