Pecan Pie

In this episode the chefs he the Shier family with their favorite family recipe for pecan pie.  With nearly 600 calories per serving and nearly 9 teaspoons of sugar, our chefs will battle it out to see who can provide a more nutritious and just as delicious recipe to rehab this recipe!



Serves 12

Cook Time 35 minutes

Prep time 25 minutes



½ cup old fashioned oats, ground (or oat flour)

½ cup or 1 stick vegan butter (Earth Balance)

½ cup almond meal, plus 1 tablespoon for dusting

3/4 cup chopped pecans

3/4 cup brown sugar

½ cup honey

¼ teaspoon nutmeg, freshly grated

2 eggs

4 liquid egg whites

1 tablespoon vanilla extract

coconut oil spray


Cashew Cream:

½ 10 oz. package silken tofu (5 oz.)

1/3 cup raw cashews, soaked in water

4 tablespoons maple syrup

1 teaspoon vanilla extract

¼ cup water

¼ teaspoon cinnamon

¼ teaspoon nutmeg



12 small sprigs of fresh mint



For the cupcakes:

Preheat the oven to 350°F.

In a food processor, grind the old fashioned oats until they become the consistency of flour.

In a small pot, melt the vegan butter.  Alternatively, place the stick the vegan butter in a microwave safe bowl and melt it in the microwave. Set aside.

In a large bowl, add the ground oats, almond meal, chopped pecans, brown sugar, honey, grated nutmeg, eggs, liquid egg whites, vanilla extract, and melted vegan butter.

Generously spray a 12-cup cupcake pan with coconut spray, and lightly dust the pan with a tablespoon of almond meal. Fill each cup ¾ full and bake 16 minutes. Cool completely before gently removing the cupcakes from their tins, about 15 minutes.


For the Cashew Cream:

While the cupcakes are baking, prepare the cashew cream. Place the tofu in a clean kitchen towel and squeeze all of the liquid out of the tofu.

In a high-powered blender, add the cashews, maple syrup, vanilla, cinnamon, nutmeg, and finally slowly add the tofu, crumbling it with your hands as you add it to the blender. Drizzle a little water at a time, until you get a smooth cream-like consistency.


To Assemble:

In shallow bowls, add a generous dollop of the cashew cream to the bottom of the bowl.  Place the cooled pecan cupcake on top of the cream.  Garnish with a fresh mint sprig.



Per Serving (1/12 of recipe)

Calories:          296.9

Total Fat:         15 g

Saturated Fat:     2.282 g

Cholesterol:       35.2 mg

Protein:           6.647 g

Carbohydrate:      36.5 g

Dietary Fiber:     1.205 g

Total Sugars:      29.9 g

Calcium:           59.5 mg

Magnesium:         46.8 mg

Potassium:         231.7 mg

Sodium:            111.9 mg

Vitamin D:         0 mcg