This pecan pie recipe doesn’t use corn syrup or butter but tastes just as good as your families favorite recipe. Give it a try—no one will ever know the difference! See how one slice of this recipe stacks up to the traditional, the numbers will amaze you!
Prep time: 20 minutes
Cook time: 30 to 40 minutes
1 cup light brown sugar
1/4 cup white sugar
1/4 cup coconut oil
1 tablespoon all-purpose flour
1 tablespoon 2% milk
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in coconut oil.
Stir in the brown sugar, white sugar and the flour; mix well. Last add the
milk, vanilla, and nuts.
3. Pour into an unbaked 9-inch pie shell. Bake in preheated oven for 10
minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Nutrition score per serving:
Saturated Fat: 7.6g
Recipe courtesy of Chef Justin Keith of Food 101 in Atlanta.