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    Pecan Pie with Pecan Crust

    Source of Recipe


    Recipe Introduction

    Makes one 9.5" pie

    List of Ingredients

    1 1/2 cups pecans - finely chopped
    1/4 cup butter


    1 cup LC Pancake syrup
    1/4 to 1 cup Splenda (to taste)
    1 cup pecan halves
    3 eggs
    1/4 tsp salt
    1/2 tsp Vanilla extract
    (optional) 1 Tbsp Dark Molasses (Use less if using
    blackstrap Molasses)


    For Crust:
    Combine butter and finely chopped pecans. Press into
    sides and bottom of a pie pan. (I used a glass/Pyrex
    one.) Using a fork helps to get it even. Bake for
    about 10 minutes at 375-400 degrees F until looking
    toasted. (Do not forget to pre-bake, or the crust will
    float, yielding a pecan brownie effect I am told.)

    When you pull it out of the oven, it may be very
    puffy. I used a fork to firm it up and to fill in the
    few thin spots. This worked very well.

    For Filling:
    Cream butter and syrup together. Slowly add one egg at
    a time, beating well inbetween. Add salt, vanilla
    extract and (optional) Molasses.

    Sprinkle pecan halves into pre-baked pie shell. Gently
    pour the pie filling over the top of them.

    Bake at 350 degrees, for about 45 minutes, until a
    knife comes out clean (will still come out slightly

    TNT Notes: I made this with a full cup of splenda and
    without the Molassas. A diabetic friend (non-LC) of
    mine said it was fabulous. The eggs did make a bit of
    a custard layer, but that was okay. It was sweet and
    the pecan flavor really came through very nicely. It
    did lack the "carmel" effect that non-LC pecan pie
    gets, but that wasnt missed. It was best warm but
    re-heated nicely.

    A special thanks to Evelyn Nordahl (Oregon Coast) on
    Jena Marie's list, for the base recipe for this.
    Evelyn says that Da Vinci's Carmel syrup may be used
    in place of the LC Syrup to minimize the sugar




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