Pecan Pie with Pecan Crust
Source of Recipe
lowcarb_lover
Recipe Introduction
Makes one 9.5" pie
List of Ingredients
Crust:
1 1/2 cups pecans - finely chopped
1/4 cup butter
Pie:
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)
Recipe
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
wet)
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
alcohols.
|
|
member logon
