If healthy (and delicious) treats are your thing then you need these Healthy Pecan Pie Squares in your life! They are quick, easy and sure to delight everyone who takes a bite.
What makes these delightful squares so healthy? No refined sugars AND the crust is made with whole wheat! What’s better than healthy treats that taste amazing? Not much 😉
Why pie squares? I enjoy Pecan Pie but I am not a huge fan of making pie crust. It’s so much easier to make a pan of pie squares! It also makes a lot more than can fit into a pie dish.
Here in Utah we often have Thanksgiving pot luck style! It’s perfect for lots of family, lots of food and less clean up 😉
If you like you can add some homemade whipped cream on top but honestly, my family and I didn’t think they even need any. Get ready for the easiest (and maybe even the tastiest) Thanksgiving pie ever!
P.S. Looking for more healthy, quick and easy Thanksgiving recipes? Your whole family will love my Roasted Beets with Goats Cheese and my Honey Roasted Carrots with Cranberries and Goat Cheese.
Pecan Pie Squares
Combine all crust ingredients in a food processor and blend until crumbly. You can also use a pastry blender for this. Press into a 9x13 pan and bake at 350º for about 20 minutes or until very lightly browned. Remove from oven. For the filling, melt butter in a large sauce pan and cool slightly. Add all other filling ingredients, beating the eggs before adding. Mix well. Pour filling over cooked crust and return to oven for 20-25 minutes or until a knife comes out clean. The knife may still be a little sticky but not wet. Cool pan on a wire rack and refrigerate any leftovers (If there are any haha). These keep very well in the refrigerator for several days.
Ingredients
Directions
Combine all crust ingredients in a food processor and blend until crumbly. You can also use a pastry blender for this. Press into a 9x13 pan and bake at 350º for about 20 minutes or until very lightly browned. Remove from oven. For the filling, melt butter in a large sauce pan and cool slightly. Add all other filling ingredients, beating the eggs before adding. Mix well. Pour filling over cooked crust and return to oven for 20-25 minutes or until a knife comes out clean. The knife may still be a little sticky but not wet. Cool pan on a wire rack and refrigerate any leftovers (If there are any haha). These keep very well in the refrigerator for several days.
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