Pecan pie with chickpea crust
15 oz, drained and rinsed
½ cup(s), divided
1½ tsp(s), divided
Dark corn syrup
- Preheat oven to 400°F. Place chickpeas in a food processor and pulse until almost smooth. Add cornstarch, 1 tablespoon sugar, cinnamon, and ½ teaspoon vanilla; pulse until well combined. Add egg white and process until smooth, scraping sides of bowl as needed.
- Lightly coat a shallow 9-inch pie plate with cooking spray. Scrape chickpea mixture into pan; pat mixture into bottom and up sides of pan (mixture will be sticky). Bake at 400°F until lightly browned and crisp, about 30 minutes. Reduce oven temperature to 325°F.
- Combine corn syrup, whole eggs, remaining 7 tablespoons sugar, and remaining 1 teaspoon vanilla. Stir with a whisk until smooth, then stir in pecans. Spoon mixture into warm pie crust. Bake at 325°F until filling is set, 30-35 minutes. Serve warm, at room temperature, or chilled.
- Serving size: 1 slice