Pecan pie is a fall favorite in my household. This lower sugar version, studded with chunks of dark chocolate and sweetened with rich, pure maple syrup, has become our go-to recipe for holiday celebrations.
Generally speaking, I don’t like to “health-ify” classic holiday recipes. There’s something to be said about making your grandma’s famous casserole with every last tablespoon of butter. But this recipe is so good, I make an exception! Plus, by the time I’ve had my fill of stuffing and macaroni and cheese, I’m usually craving something a little less syrupy for dessert.
For this recipe, I used a frozen, whole wheat pie crust from Earth Fare. Unless you’re a pro at making pie crust, I say save the hassle and keep things easy with a premade crust. Plus, I love the wheaty flavor of whole grain crust paired with nutty pecans.
For sweetener, I used pure maple syrup. This unrefined sweetener has more flavor, so it’s easy to use less. When cutting back sugar, I often see people turn to non-caloric sweeteners, but I think they have a funny taste. As a dietitian, I recommend my clients rely more on natural sweeteners, like honey and pure maple syrup, which add flavor along with sweetness. Plus, baking in the oven, the maple syrup in this recipe will make your house smell better than any fall-scented candle!
My favorite part of this recipe are the chunks of dark chocolate! This is a good time to breakout high quality dark chocolate. I usually get a bar of premium dark chocolate and chop it up when I make this pie.
To serve, enjoy a slice by itself, with a scoop of whipped cream (or whipped coconut cream), or a scoop of your favorite vanilla ice cream!
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- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the eggs, maple syrup, flour, vanilla, and cinnamon. Stir in pecans and chocolate.
- Pour pecan mixture into pie crust. Place in oven and bake 30-35 minutes until set and top is golden. Let cool for 30 minutes before slicing and serving.