Tuesday, January 14, 2014

Pecan Pie: Baking with LouAna® Coconut Oil

Photo Provided by LouAna® Foods
I've been aware of coconut oil for quite some time now. I see it used in recipes and beauty routines all over the internet. When I was approached by LouAna® Foods to give their coconut oil a try, I jumped at the opportunity. They also offered several recipes to test and, naturally, I went for the pecan pie recipe. We love pecan pie around here. I've tried many recipes in the past which called for butter or margarine. I was interested to see how the coconut oil would affect the pie.

Because I had never cooked with coconut oil, I didn't know quite what to expect. Coconut oil does not have the consistency of oil. It is quite firm, even firmer than shortening so can be used in a variety of ways from baking sweets to sauteing savory dishes. When my husband saw the words "coconut oil", he immediately thought of coconut shrimp. No, the coconut oil does not add a coconut flavor to the dish. The pecan pie turned out beautifully and tasted like...pecan pie.

Coconut oil also has many health benefits from improving cholesterol levels to moisturizing your skin. I'm excited about incorporating more coconut oil into my cooking this year as I attempt to improve my own health as well as my husband's. I've even acquired a cookbook dedicated to the use of coconut oil. I also plan to transfer a small container of the coconut oil into the bathroom to use as a moisturizer. 

If you're new to coconut oil, the recipe is a great place to start as pecan pie is always a great place to start!

Photo Provided by LouAna® Foods
Classic Pecan Pie with Pecan Nut Crust
from LouAna® Foods
½ cup finely chopped pecans
1 cup flour + additional for rolling out
1/3 cup 100% Pure Lou Ana Coconut Oil
4-5 tablespoons ice water
8 ounces pecan halves
¼ cup 100% Pure Lou Ana Coconut Oil
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
2 tablespoons flour
1. To make dough, add finely chopped pecans, flour and salt to a medium bowl. Using your fingertips, rub 1/3 cup 100% Pure Lou Ana Coconut Oil into dry ingredients until mixture looks like crumbs. Stir in ice water until dough is wet enough to form a ball.
2. Roll out dough ball on a lightly floured surface or on parchment paper with a lightly floured rolling pin into a 10-inch round. Lift dough into 9-inch pie plate. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill in the refrigerator while preparing the filling.
3. For the filling, preheat oven to 350°F. Toast pecan halves on baking sheet for 6 to 8 minutes. When toasted, remove from oven and let cool to room temperature. Set aside.
4. Melt 100% Pure Lou Ana Coconut Oil in a medium heavy saucepan over medium heat. Remove from heat and add brown sugar. Stir in corn syrup, eggs, vanilla, salt and flour.
5. Put toasted pecans in pie shell and pour corn syrup mixture evenly over them. Bake in the oven for 50 minutes until filling is set. Remove from oven and cool completely. Serve with fresh whipped cream or vanilla ice cream.
Note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.

Photo Provided by LouAna® Foods

Pecan pie is my husband's absolute favorite pie. He's been requesting a slice for his snack in the evenings. This pie cuts cleanly and provides the perfect amount of sweetness.

Disclaimer: The manufacturer provided me with a sample of the product for testing; however, the opinion expressed here is my own.

1 comment:

  1. I'm always looking for new ways to incorporate healthier cooking oils into our diet - coconut is one of my favorites. This pecan pie sounds fabulous. Great photos too! :)


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