Whenever I am hosting a party I always like to accommodate my guests, so when I have someone coming over that I know has a sweet tooth but has to watch their blood sugar levels, I am constantly searching for a new recipe. Well, Wholly Wholesome has a whole line of “naturally wholicious” baked goods and is sharing a recipe just with us!
Aunt Bonnie’s Low Glycemic Pecan Pie
2 cups broken Pecans
30-60 Pecan Halves for the top (pick out the ones that look best an make sure you have a variety of sizes)
1 unbaked Wholly Wholesome Spelt or Gluten Free Pie Shell
1/2 cup Organic Coconut Palm Sugar (we like Sweet Tree brand)
1 cup Organic Coconut Palm Nectar Amber (we like Sweet Tree brand)
4 Tablespoons Unsalted Butter
3 eggs, lightly beaten
1 teaspoon sea salt
1 teaspoon Vanilla
Preheat oven to 350 degrees F (no convection)
Melt butter into mixture
Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)
Once mixture is fully cooled add eggs, salt and vanilla
Pour broken pecans into pie shell.
Pour egg mixture over pecans.
Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
Place on foil covered baking sheet.
Bake at 350 degrees for 50 minutes.
For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.
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