{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!!

{Clean Eating Sweet Potato Pie}

I know you guys know how much I love Sweet Potato Pie! I have been making Sweet Potato Pie Protein Shakes 3 or 4 times a week just to feed my need for this sweet treat! I just can't go through this time of year without it! It was pretty much a staple in my house growing up! The recipe my Mom gave me called for a TON of white sugar, a TON of butter and a pre-made pie crust. Although delicious....I wanted to clean this recipe up a little!! This one doesn't have ANY sugar or butter in it!! But let me tell you....you won't miss it!! Don't believe me??? TRY IT!

Clean Eating Sweet Potato Pie

For the crust:

• 5.3 oz. box of Organic Grahams (I used Earth's Best)
• 1 small banana (ripe)
• 1 tbsp. honey

Pre-heat oven to 350 degrees.

Place ingredients in food processor and pulse until everything is combined and in ball form.

Spray a 9 inch pie pan with cooking spray and press mixture into pan to form a crust.

Bake for 5 minutes. Remove from oven and allow to cool.

For the filling:

• 3 cups cooked sweet potatoes (peeled, chopped and boiled}
• 1/3 cup unsweetened vanilla almond milk
• 1 tbsp. coconut oil (melted)
• 1 tsp. cinnamon
• 1/4 cup honey
• 2 eggs
• 1 tsp. vanilla extract
• dash nutmeg

Combine all ingredients in a medium bowl and mix (I used a handheld mixer) until thoroughly combined. Place mixture in crust and bake for 50 minutes. Remove and allow to cool slightly while you make topping.

For the topping:

• 3 egg whites
• 1/4 cup honey
• 1/2 tsp. cream of tarter
• 1/2 tsp. vanilla extract

Add egg whites to a medium bowl and mix (I used a handheld mixer) until foamy. Add cream of tarter and continue mixing until soft peaks form. Slowly drizzle in honey and vanilla. Continue mixing until hard peaks form. Pour meringue over pie and smooth with spatula. 

Return to oven and bake for 15-20 minutes or until meringue is golden.

Allow to cool!! Enjoy this pie warm or cold!! 

Skinny Sweet Potato Crustless Pies

I think you guys know by now how much I adore Taralynn Mcnitt, the blogger over at Undressed Skeleton. She has some of the BEST recipes and tips for a healthy lifestyle. I recently saw a picture on her Instagram for a Crustless Pumpkin Pie and I knew I had to try it out!! I didn't have any canned pumpkin and I LOVE sweet potato pie so I thought I would switch it up a little and use sweet potato. These were delicious!!! Let's just say that the recipe made 11 muffin size "pies" and my family of 4 devoured every one of these in 5 minutes...fighting over the last one! I also used a dollop of organic whipped topping on each to give that little bit of creaminess that reminds me of the marshmallows that usually top my sweet potato pies! I definitely plan on trying these with pumpkin too! My husband is already requesting more!

Skinny Sweet Potato Crustless Pies

Adapted from: Undressed Skeleton Crustless Pumpkin Pies

{Makes 11}

• 2 cups cooked sweet potato (mashed)
• 1 tbsp. cinnamon
• 3/4 cup unsweetened applesauce
• 1 tsp. baking soda
• 1 tbsp. baking powder
• 1 scoop French Vanilla Designer Whey Protein Powder (any vanilla protein powder is fine)
• 1/4 cup flax seed meal
• 1 egg white
• organic whipped topping (optional) ** I like Truwhip or House Whip from Trader Joe's**

Pre-heat oven to 350 degrees.

Mix sweet potato, cinnamon, applesauce, baking soda, baking powder, protein powder, flax seed, and egg white in medium bowl. Stir until combined. Add to a muffin pan lined with baking cups or sprayed with coconut oil or olive oil spray. Divide mixture into baking cups. 

Bake for 24 minutes.

Allow to cool. I liked these best cold. That is how I usually eat my sweet potato pie! Store in airtight container in the refrigerator.

When ready to eat...add a tablespoon of organic whipped topping to each!

YUMMM!!