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Maca Pecan Pie Recipe

A sweet slice of this densely nutty pie is the perfect way to enjoy energizing maca root and malty lucuma in the form of a favorite seasonal treat! Maximize the healthy potential of this pie even further by seeking out a crust made of whole grains (such as spelt)‚ and clean ingredients (such as using coconut oil instead of shortening).


1 Pie Crust

2 Tbsp Coconut Oil

3/4 cup Maple Syrup

3/4 cup Coconut Sugar

3 Tbsp Arrowroot Powder

1/2 tsp Sea Salt

2 Tbsp Rum (optional)

1½ tsp Vanilla

1 cup Firm Tofu, crumbled

1/4 cup Lucuma Powder

3 Tbsp Navitas Organics Maca Powder

2 cups Pecans, toasted

Non-Dairy Whipped Cream or Vanilla Ice Cream, for topping


Pre-bake the pie crust according to the package directions. Remove the crust from the oven, reposition a baking rack at the very bottom notch of the oven and adjust the temperature to 350°F.

In a saucepan over medium heat, combine coconut oil, maple syrup, coconut palm sugar, arrowroot and sea salt. Bring to boil, stirring often, and simmer for 1 minute. Remove from heat, and stir in the rum and vanilla. Set aside momentarily.

Place the tofu in the food processor and blend into fine bits. Add the lucuma powder, maca powder and cooked syrup mixture, and blend until completely smooth. Turn off the machine and add the pecans. Use the pulse feature 3-4 times to roughly chop the pecans into large pieces. Pour the mixture into the baked pie crust, smoothing out the top. Bake on the lowest rack for 1 hour or until filling is nearly set. Let cool completely before serving. Enjoy with whipped cream and/or ice cream on top.

Makes 12 servings


Submitted by Julie Morris