When making a new recipe I like to see how many steps I can skip without negatively impacting the end result. This pie is a perfect example of not only skipping a few steps, which I’ve deemed as unnecessary :), but also substituting (most of) the refined ingredients for whole ones. I replaced the white flour with whole-wheat flour and the corn syrup with maple syrup, but I do admit I left in the chocolate chips and some of the brown sugar because it certainly is okay to indulge in such treats in moderation! Just top a warm piece of the finished pie with some homemade vanilla ice cream and you’ll be in love with this super delicious and non-intimidating dessert as well.
If you’re looking for treats that would be okay to eat during the 10-day pledge (meaning without chocolate or brown sugar!) then check out this link for ideas: http://www.racemccloud.com/real-food-resources/#dessert
Shortcut Chocolate Pecan Pie
For the crust:
- Preheat oven to 375 degrees F.
- In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
- Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
- In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
- Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
- Let cool for 5 or 10 minutes before serving.
We think it is best topped with a little vanilla ice cream!