This month, we’ve had more than our fair share of freezing weather. It’s tempting to stay indoors as much as possible. And it’s tempting to reach for comfort food.

Thankfully, not all comfort food is unhealthy. This chocolate pecan custard pie doesn’t have many ingredients, but the ones it has are comforting in more ways than one.

To begin with, pecans are as nutritious as they are delicious. They’re particularly known as a heart-healthy food. A good source of magnesium, potassium and calcium and rich in monounsaturated fat, they may help lower blood pressure and LDL cholesterol. And because they have a low glycemic index, they’re also ideal for people with diabetes. Due to the omega-3 fats, they can even help ease arthritis pain. And due to the vitamin A, vitamin E and zinc contained in the nuts, they can help fight infections as well.

The cocoa in dark chocolate is rich in magnesium and antioxidants. Additionally, cocoa contains selenium, iron, zinc and theobromine. It can help increase immunity, improve cognition, and it can improve muscle and nerve function. The selenium in cocoa may also help reduce the side effects from radiation therapy in people fighting cancer. Cocoa’s flavonols and polyphenols also reduce the risk of heart disease. Finally, eggs, which are filled with nutrients, are excellent sources of protein, selenium, vitamins B5, B12 and B2.

Chocolate Pecan Custard Small Pies

Crust Ingredients:

1 cup of flour 

½ cup of butter (melted to the consistency of shortening)

½ tsp. baking powder

½ tsp. salt (omit if using salted butter)

½ tsp. white vinegar

10 tbsp. cold water

Directions:

Combine flour, baking powder and salt in a large bowl.

Cut in butter until pea sized.

Sprinkle vinegar over the mixture. 

Sprinkle 1 tbsp. of water over part of mixture, toss with a fork, and move moistened dough to the side of the bowl. Repeat with the rest of the mixture, until it’s all moistened.

Gather dough into two balls. 

On a well-floured piece of parchment paper, flatten and shape the first one into the bottom of a mini pie plate. Place the second aside. And repeat this step until both pie crusts are ready to be filled and baked. I used 4.75-inch pie plates.

Filling Ingredients:

3 eggs

1 ½ cups of milk

¼ cup of sugar 

1 tsp. of maple extract 

1 dash of salt 

Topping Ingredients:

½ cup of chopped pecans 

¼ cup of grated dark chocolate 

Directions:

Pre-heat the oven to 350 degrees.

In a medium-sized bowl, combine the sugar and salt.

Scald the milk. Then, combine it with the sugar mixture.

Add the gently beaten eggs and maple extract to the mixture. Stir until it’s all combined.

Pour the mixture into the two mini pie crusts. If time is an issue, you may want to buy unbaked pie crust for the pie plates, instead of making the recipe for the crusts.

Bake the small pies for about 25-30 minutes. Let chill until firm and enjoy! 

The deep chill of winter will be gone before we know it. So, why not indulge in some healthier comfort food now? Happy (healthier) baking!