Everyone likes to make their desserts just a little less guilty, and we think taking healthier a twist on Grandma's pecan pie is just the ticket. We swapped in our nutrient-dense Karma Wrapped Cashews for pecans, and instead of a normal shortening-and-flour heavy crust we used oats and flaked coconut for a crispy touch of sweetness and bite. Serve it warm with ice cream, serve it cold with whipped cream, or just devour it as-is - we can't get enough of it!
What You'll Need
3/4 cup oats
3/4 cup all-purpose flour
1/4 cup coconut flakes
4 tablespoons melted butter
2 tablespoons cold water
pinch of salt
1 1/2 cups brown sugar
6 tablespoons melted butter
1 1/4 cup sugar dissolved in 1/4 cup hot water
2 teaspoons vanilla
5 eggs, lightly beaten
1 1/2 cups chopped Karma Wrapped Cashews (can use Lightly Salted as well)
Preheat oven to 425°.
Mix together coconut, flour, oats, and salt.
Stir in butter and water.
Press evenly into 9 inch pie pan.
Bake for 5-6 minutes or until set.
Preheat oven to 350°.
Combine all ingredients in a large bowl except for the chopped cashews.
Stir in cashews.
Pour mixture into par-baked crust.
Bake for 60-70 minutes or until edges are brown and set completely (center will be a big jiggly).
Cool to warm and enjoy or refrigerate to enjoy later.
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