Low Carb Southern Pecan Pie
I Love Pecan Pie and have missed it for years due to the high-carb factor. I have tried other recipes and as they are good, they were not exactly what I used to make years ago, so I decided to go back to the Southern Pecan Pie that I use to make and just low-carb it. It worked and is delicious.
- 1 Low Carb Pie Crust (( of your choice ))
- 3 Eggs
- 1 cup Sugar Free Syrup ((made by You or bought))
- 1 cup Sugar Free Sweetener Of Your Choice (( Erythritol or Allulose ))
- 1 tsp Maple Extract
- 1 1/2 tsp Vanilla Extract
- 4 tbsp Butter ((melted))
- 1/2 tsp Xanthan Gum
- 1/2 tsp Salt
- 1 1/2 cup Pecans ((chopped))
- Filling
Add eggs, syrup, and sweetener to a mixing bowl and beat with a mixer to allow the mix to get fluffy.
- The rest of the Ingredients
Add the rest of the ingredients except for the pecans and mix again.
- Pecans
Fold in pecans to coat them with the filling.
- Pie Shell
Pour filling into a blind-baked pie shell that has been baking for 15 minutes with covered edges to keep it from burning. I use pie crust protectors. I put them on before placing them in the oven and don't take them off until the entire pie is done baking. After blind baking, the pie crust, pour filling into the pie crust with the pie protectors still in place.
- Decorate Pie Top
Decorate the top of the pie with pecan halves and bake the pie for 20 minutes at 350F and lay a sheet of aluminum foil on top of the whole p. Bake for another 30 to 35 minutes until the pie is set but still jiggly in the center.
- Baking is done
When finished baking, allow cooling for at least 2 hours in the fridge but overnight is better.
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Jackie Stiver
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