{Healthier Pecan Pie}

I have a really hard time deciding if pecan pie or Sweet Potato Pie is my all time favorite. I love them both equally. I have made pecan pie for years now using "The Pioneer Woman's" awesome pecan pie recipe! It is ridiculously good...let me tell you...BUT it has 1 cup of sugar and 1 cup of corn syrup in each pie! That is okay for a splurge every now and then but what if you want pecan pie all the time??? You make a healthier pecan pie that is equally delicious and you enjoy it whenever you want...that is what you do! I know that a graham cracker crust is not super traditional for pecan pie....but I am not a huge fan of flour crusts and I was shocked at how good it was! It adds a slight banana taste to the pecans and maple syrup and I have to tell you....it is slightly dangerous. It is that good! :) My husband almost devoured the whole pie in one sitting!

No butter, corn syrup, or sugar added!! Loaded with heart healthy fats!

Clean Eating Pecan Pie

For the crust:

• 1/2 ripe banana (mashed)
• 5 oz. box organic grahams (I used these)
• 1 tbsp. honey

Pre-heat oven to 350 degrees.

Combine ingredients into a food processor and pulse until dough like consistency or when dough is forming into a ball. Press into sprayed 9 inch pie plate or 8 3/4 inch aluminum pie plate. Use a fork on the sides of the crust to make it a little prettier!

Bake for 10 minutes. **While baking mix up your filling

For the filling:

• 1/2 cup maple syrup
• 1/2 tsp. salt
• 3 organic eggs
• 2 tbsp. extra virgin olive oil (or melted coconut oil)
• 2 tsp. vanilla extract
• 1 1/2 cup pecans (chopped)

Combine all ingredients in a medium bowl and stir well. Pour into baked crust.

Bake for 35-40 minutes or until set (a.k.a very little jiggle). Keep an eye on the crust...if it starts to get too brown, cover loosely with aluminum foil until pie is finished baking.

**I don't know about you guys....but I eat my pecan pie cold. You can eat this warm or at room temp. but my family LOVES this cold....right out of the fridge!!