Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Old Fashioned Pecan Pie




Source of Recipe


Lora Ruffner


Recipe Introduction


from Lora:
[Thinking]... of pecan pie in the last two weeks made me
really want to see if I could convert my Mom's great old
southern recipe. I had just gotten in some new products, so
I set about trying some things and I came up with an
extremely delicious and very authentic pie. Two ingredients
(that are the key) are kind of "specialty ingredients" you
may have to order. (Links below.)
The Steel's Vanilla flavor "nature sweet" is a VERY thick
(consistency of honey) maltitol mix. This means it's a sugar
alcohol (the same one many of the low-carb chocolates leave
out of the carb count because they have little or no effect
on blood sugar levels.) It's been my practice to count these
toward my daily count at 1/4 their carb value and it works
for me. I listed carb counts both ways below (my 1/4 way,
and full carb count.) This ingredient is the most
essential one in the recipe as it allows the filling to take
on the traditional consistency (and taste) of what corn
syrup (Karo) did in the high sugar version. Remember - don't
eat more than one piece of this pie a day (it stores well in
the fridge). It's a treat.




Recipe Link: http://www.lowcarbluxury.com/lcpecanpie.jpg

List of Ingredients




Southern Pecan Pie
One 9" Low Carb Unbaked Pie Shell / Deep Dish (I used the
zero-gram version made with ProFormix - recipe on the
container. But use any low-carb/no-carb crust that's your
favorite.)
3 eggs (2.5 grams)
1/8 tsp. Salt
1 cup Splenda (24 grams)
1/4 cup Nature's Flavors (Splenda-sweetened) Butterscotch
Syrup (0 carbs)
1 tsp. high gluten flour ( >1 gram)
1/2 cup Zero-Carb Maple Syrup
2 Tablespoons Steel's
Vanilla Flavor Nature Sweet (6 effective grams)*
1/4 cup Melted Butter
1 cup Pecans (Chopped or Halves) (7 grams after fiber)


Recipe



Preheat oven to 350 degrees. Beat eggs and salt. Mix in
flour and Splenda. Gradually add syrups (previously mixed
separately in a small bowl.) Beat well. Add melted butter
and pecans. Pour into Pie Shell. Add a few decorative pecan
halves to the top of pie if desired (I always do.) Bake 45
minutes to an hour. Pie is done when top cracks.
Total grams in pie (assuming 0 carb crust): 41 - Cut into 8
pcs: 5.1 grams per slice.
* If you want to count the Steel's maltitol-based syrup as
labeled, total count for pie is 59. Cut into 8 pcs: 7.4
grams.
I had a piece of this pie two days in a row and it did not
affect my ketosis.

LINKS:
The Nature's Flavors Butterscotch syrup can be found at
http://www.naturesflavors.com/
(By the way, it's much richer than the DaVinci butterscotch
syrup, so I don't know if they'd be interchangeable.)
Steel's Vanilla Flavor Nature Sweet can be purchased from:
http://www.sugarlessshop.com/2000/sugarsubstitutes.htm
(I find this in my local store with sugar-free items.)
------------