Ah, maple syrup and pecans. They make such a great pair and they truly shine in this recipe.
This maple pecan pie is sweet and creamy. It makes a great addition to any holiday meal!
With Christmas just around the corner, I thought it would be a good time to share this recipe. If your still not sure what kind of dessert to make for your holiday gatherings, give this one a try.
I hope you enjoy!
Crust Ingredients:
- 1 cup pecan halves
- 2 cups oat flour (I use gluten free)
- 1/2 cup maple syrup
- 1 tsp cinnamon
Filling Ingredients:
- 1-14 oz (398 mL) can butter beans
- 1 1/4 cup maple syrup
- 1/2 cup oat flour (I use gluten free)
- 2 cups pecan halves, divided
- 1 tsp cinnamon
- 3 tbsp cornstarch
- extra pecans for garnish (about 1/2 cup)
Crust Directions:
Put all ingredients into your food processor and process until almost smooth (the batter should be a bit grainy and not perfectly smooth).
Lightly grease a 9-inch pie plate with coconut oil. Scoop the batter into your greased pie plate. Press the crust down using your fingers. Press it down as evenly as possible pushing the dough up the sides of the pie plate.
Once the dough is evenly distributed, bake in preheated 350 degree Fahrenheit oven for 10 minutes or until the center is no longer gooey to touch and the edges are golden brown.
Set aside until the filling is ready.
Filling Directions:
Begin by putting the butter beans into a strainer and rinsing them very well. Then, transfer them to the bowl of your food processor. Add 1 cup of the pecan halves along with the maple syrup, oat flour, and cinnamon to the bowl of your food processor and process until smooth.
Transfer the contents of the food processor into a stovetop pot (note that a larger pot works best – you want the base to have a large surface area). Break up into smaller pieces the other cup of pecan halves and add them to the pot. Mix the pecans into the filling until well combined.
Next, put the cornstarch in a mug and add cold water so that the cornstarch is just covered. Stir the cornstarch + water until the cornstarch is completely dissolved. Once dissolved, add the contents of the mug to your stovetop pot and mix well.
Put the pot on the stove and cook on med-high heat stirring continuously. Cook until the batter starts to boil and you notice that it thickens (this usually happens about 2 minutes into boiling – you will also notice that the filling darkens a bit).
Once the filling has thickened, pour the contents of the pot over the pie crust smoothing it out as you go.
If desired, garnish the pie with about 1/2 a cup pecan halves (broken up into smaller pieces if desired).
Let the pie cool on the counter and then transfer to the fridge. Let cool in the fridge for 4-6 hours before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 