Thanksgiving Tip 4: Dessert
For our family, playing games Thanksgiving evening when everyone is ready to sit, relax and settle down is the perfect way to end the day. My mom, age 86, still loves to play Apples to Apples, The Train Game, Pictionary and even charades, causing much laughter and good times for every generation present. And it’s during games that my sister or I will slip away to assemble the dessert table. My sister will bring her favorite gluten free cookies while my brother brings some sort of cream pie to every occasion. I’m a Thanksgiving purest. I like the traditional fall flavors of pumpkin, gingerbread and roasted nuts. (Check out the Pumpkin Cheesecake recipe that Bev shared last month!) The challenge with traditional pecan pie, though, is the high sugar and fat content. I ALWAYS reduce all sugars by half whenever I make holiday desserts, cookies and breads and no one seems the wiser. Coconut oil makes a satisfying and less fatty alternative to butter though, honestly, throwing in a dash of buttery goodness offers some of that caramelized flavor we love.
Here’s a much healthier version of a Pecan Pie that you might enjoy!
A Healthier Pecan Pie
1 cup light brown sugar, organic if available
1/2 cup white sugar
1/4 cup coconut oil
1 tbsp unsalted butter, melted
1 tbsp flour
1 tbsp 2% milk
1 tsp vanilla extract
1 cup chopped pecans
handful of whole pecans
1 9″ unbaked pie crust (your choice of regular or gluten free)
Preheat oven to 400F. In a large bowl, beat eggs until foamy and stir in melted butter and coconut oil. Stir in sugars and flour. Add milk, vanilla and nuts. Pour into your unbaked pie shell! Arrange whole pecans on top of the pie in a pattern of your choosing!
Bake at 400F for ten minutes then reduce temperature for 350F. Bake for an additional 30 to 40 minutes until done! Cool and serve with your favorite whipped topping.