Carolina Kitchen: Healthy pecan pie

Photo: WLOS staff

By Foothills Wellness Center, Dr. Joseph Picone, Chef Melissa LeRoy


  • Crust
  • 1.5 cups chopped pecans
  • 1 cup unsweetened shredded coconut
  • 10 pitted medjool dates
  • 1 scoop No Whey - pea protein powder
  • Filling
  • 12 pitted medjool dates
  • 1.25 cup unsweetened almond milk
  • 3 TBSP arrowroot
  • 1 tsp. vanilla extract
  • .25 tsp. sea salt
  • 1.5 cup pecan halves
  • 1 scoop No Whey - pea protein powder


  1. Preheat oven to 350.
  2. For the crust, combine all the ingredients in a food processor and blend until sticky and it clumps together.
  3. Press the crust, firmly into the bottom of a pie plate (safe for baking!).
  4. For the filling, combine all ingredients, except the pecans in a blender and blend until smooth.
  5. Add 1 cup of pecans into the blender and gently pulse in.
  6. Spread filling on top of the crust.
  7. Sprinkle the remaining .5 cup of pecans on top of the filling and press in lightly.
  8. Bake for 35-40 minutes until pecans on top are golden brown.
  9. Enjoy!