As a child I hated pecan pie because it 'looked yucky'. When I was older and finally tried it, I couldn't believe what I had been missing all those years. I love pecan pie! But I hate the amount of sugar and corn syrup in it! By using an almond crust pie crust and no sugar substitutions, I can make and enjoy this pie without the guilt or the upset, nauseated stomach I get from eating foods full of sugar.
Basically you are just making your favorite pecan filling out of sugar free alternatives. The older versions I have use corn syrup and sugar... this is easy to substitute with sugar free versions of those ingredients.
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 (if you can find it - or just use all white granular sweetener)
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 made a double crust recipe last week for a sugar free chocolate mousse pie - and froze the 2nd crust after baking. I took it out of the deep freezer and it was ready to go for this pecan pie recipe.
I used a mixture of brown and white granular sweetener but if you don't have any brown style on hand you can use all white. I like the flavor of a mixture personally.
Stirring in about a cup of the pecans
Quickly placing a bunch more pecans on top
Ready for the oven!!
