Pecan pie was always a family favorite growing up, so I was determined to figure out a way to make a lower sugar pecan pie that was equally as tasty and delicious. This one has a hint of coconut and creaminess that I think make it the perfect after meal treat during the holidays… you’d never know it was “lower sugar.”
Low Sugar Pecan Pie
Servings: 10 slices
Carbohydrates: 36g
Ingredients
- 1 pre-made or homemade pie crust ready to be baked
- 1/2 cup maple syrup
- 1/2 cup coconut cream
- 3 eggs beaten
- 1/2 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter or coconut oil melted
- 2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the maple syrup, coconut cream, eggs, coconut sugar, vanilla extract, butter, and pecans.
- Pour the mixture into the pie crust.
- Bake for 60-75 minutes, or until center has started to set and crust is golden brown.
- Let cool for at least 2 hours before eating. Enjoy with ice cream, whipped cream, or by itself!
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1slice | Calories: 401kcal | Carbohydrates: 36g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Fiber: 2g | Sugar: 24g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!
