
Pecan pie with chickpea crust
9
7
7
Smartpoints value per serving
Total Time
1 hr 16 min
Prep
16 min
Cook
1 hr
Serves
12
Difficulty
Easy
Our creative twist on the classic holiday dessert keeps the filling pretty traditional but innovates with the crust. It’s made from pureed chickpeas that are bound with an egg white and a little cornstarch, lightly seasoned with vanilla and cinnamon, and patted into a shallow pie plate and baked until crisp. Be sure to use a shallow pie plate here, as there isn’t enough filling for a deep-dish pie. For richer flavor, use toasted pecans. Go ahead and toast a large batch of nuts and keep them in the freezer, where you can use them (no need to thaw) in other recipes down the road.
Ingredients
canned chickpeas
15 oz, drained and rinsed
cornstarch
2 Tbsp
sugar
½ cup(s), divided
ground cinnamon
½ tsp
vanilla extract
1½ tsp, divided
egg white(s)
1 large
cooking spray
5 spray(s)
dark corn syrup
¾ cup(s)
egg(s)
3 large
chopped pecans
⅔ cup(s)