Nutrient-Rich Maple Pecan Pie with Oat Crust

Servings & Time

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Servings: 8
Preparation: 20 minutes
Cooking: 40 minutes
Ready: 60 minutes

Ingredients

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Oat Crust:

• 1 cup rolled oats
• ½ cup whole wheat flour
• ¼ cup coconut oil, melted
• 2 tbsp pure maple syrup
• Pinch of salt

Pecan Filling:

• 1 ½ cups pecan halves
• ¾ cup pure maple syrup
• ½ cup coconut sugar
• 3 large eggs
• ¼ cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ¼ tsp salt

Directions

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Oat Crust:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
2. In a food processor, pulse the rolled oats until they resemble coarse flour.
3. In a bowl, combine the oat flour, whole wheat flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until well combined.
4. Press the mixture into the bottom and up the sides of the pie dish to form the crust.
5. Bake for 10 minutes, then remove from the oven and set aside.

Pecan Filling:

1. In a mixing bowl, whisk together maple syrup, coconut sugar, eggs, almond milk, melted coconut oil, vanilla extract, and salt until smooth.
2. Arrange pecan halves evenly over the partially baked crust.
3. Pour the maple mixture over the pecans, ensuring an even distribution.
4. Bake for 30?35 minutes or until the center is set and the pecans are golden brown.
5. Allow the pie to cool completely before slicing.