Coming home from Memphis a few years ago, I stumbled on an immediately mouthwatering recipe for Chocolate Pecan Pie (in of all places the airport!). The recipe had all the usual unhealthy trappings of Southern food: lots of “bad” fat and highly processed sugars. But by the time I got home, I had figured out which health-supportive ingredients could be substituted for the less healthy ones. I decided to use maple syrup, for instance, instead of light corn syrup. In the end, the only resemblance my pie had with the original one was the chocolate and pecans.
For the filling: