For a traditional version that uses flour in the crust and sugar/sweetener you can find an older post here: Pecan Pie (and Blueberry Pie too!)
The low carb and sugar free version has been posted a couple times already, but I made it again this week and since I've new people popping into the website all the time, I thought I'd post it again.
The thing about this crust is that you can play with it a bit. Yes the flavor and texture will change by doing so, but if you don't have xanthan gum and don't want to order it, then leave it out. The crust might be a little more crumbly, but I don't think anyone will judge you for it. Use a different brand almond flour if you have a favorite - and although I use Isopure whey protein powder with my almond flour, a lot of people prefer to use a tablespoon or two of coconut flour instead.
Sugar Free and Lower Carb Pecan Pie
Crust
1 c Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein
Powder1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water
Combine the dry ingredients in a bowl with a whisk. Cut in the butter with your fingers and work it in until it's coarse. Beat the egg yolks with cold water and blend it into the dry ingredients. When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill. Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan. Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place. Bake at 350 until golden brown and firm in the center.
Filling
3 large eggs
1/4 c brown sugar style sweetener like Swerve Brown
3/4 c white granular sweetener or equivalent
1 c sugar free syrup like pancake/waffle syrup (homemade or store bought - recipes in right side bar 'search' feature. I've also used half sugar free 'honey' and half syrup.)
2 T butter
1 t vanilla
1 1/2 - 2 c pecans
Beat the eggs and sweetener. Add everything else but the pecans. When beaten well add about a cup of pecans and pour into your baked crust. Top with another 1/2 - 1 cup pecans. You can sprinkle them on or place them in a design. Bake at 350 until dark golden brown and the edges are set and the center is mostly set - a little jiggly is ok. This takes about 50 minutes. I baked 45, turned the oven off, opened the door for a minute, closed it, and let it set in the turned off but still hot oven about 10 minutes more before taking out and cooling on the counter. It will set up as it cools completely.
I baked mine in our solar oven, but obviously most people will bake theirs in their kitchen oven. :)
