Last week we headed to the coast for Thanksgiving. How luxurious to walk on the beach everyday, sleep in, watch movies, eat good food…
I’m going to be honest with you, I made and ate lots of desserts. Usually I am just cooking for myself so I took the opportunity of having a crowd of hungry people around to try out recipes like coconut cream pumpkin mousse, baked sweet potatoes, and this healthier version of traditional pecan pie. In the south pecan pie appears at most holidays, and it is usually loaded with corn syrup. The natural maple syrup in this recipe along with protein and vitamin packed eggs make this a “healthier” version. Still pie, less guilt.
We made this filling and popped it into a pre-made crust (thanks Trader Joe’s). If you are avoiding gluten simply pour the filling into greased ramekins or small casseroles and then bake.
Mini Maple Pecan Pies
- 3 Tablespoons melted butter (plus more to grease your dishes)
- 4 eggs
- 1 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- splash of bourbon, or vanilla extract
- 1 1/2 cups of pecan halves
1. Heat oven to 350°.
2. In a medium bowl beat the eggs.
3. Mix in maple syrup, sugar, bourbon, and melted butter.
4. Pour into four buttered ramekins (or a pie crust).
5. Carefully and lovingly place a layer of pecans on top.
6. Place on a cookie sheet and bake for 45 minutes.