Photo of Pecan pie with chickpea crust by WW

Pecan pie with chickpea crust

9
7
7
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
12
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained

Cornflour

16 g

Ground Cinnamon

½ teaspoons, level

Caster Sugar

100 g

Vanilla Extract

1½ teaspoons, level

Egg white(s), raw

1 individual

Golden Syrup

240 g

Egg, whole, raw

3 large, raw

Pecan Nuts

75 g, chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Blitz the chickpeas in a food processor until they are almost smooth. Add the cornflour, cinnamon, 1 tbsp sugar and ½ tsp vanilla extract and pulse until well combined. Add the egg white and blend until smooth.
  2. Lightly mist a shallow 23cm pie dish with cooking spray. Scrape the chickpea mixture into the dish and pat the mixture into the bottom and sides (mixture will be sticky). Bake for 30 minutes or until the piecrust is lightly browned and crisp. Reduce the oven temperature to 160°C, fan 140°C, gas mark 4.
  3. In a medium bowl, whisk the syrup, whole eggs, and remaining sugar and vanilla extract until smooth, then stir in the pecans. Spoon the mixture into the warm piecrust. Bake for 30-35 minutes or until the filling is set. Let the pie cool for 30 minutes on a wire rack. Serve warm, at room temperature, or chilled.