Pecan Pie
Pecan pie is basically a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. So, for this keto version, I managed to use keto friendly ingredients including sugar free maple syrup which makes the pecan pie so fragrant. It is quite simple and easy to make but this time, I had to use the food processor because the xanthan gum makes the dough sticky so handling with hands is quite a sticky business.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a food processor, add all the dry ingredients for the crust including the butter. Pulse a few times until crumbly. Then add the cold water and pulse until a dough is formed.
4. Transfer dough onto a parchment paper. Cover with another parchment paper and roll into a round shape until your desired thickness. For this recipe, use a 9-inch pie pan which is non-stick with a removable bottom. Grease the pan. The dough should be 1 inch bigger than the pie pan.
5. Flour the rolling pin and lift the dough gently with the rolling pin and place over the pie pan. You can also shape the dough with hands.
6. Flatten the edges and cut off the excess dough.
7. Prick some holes with a fork and freeze the dough for 15 minutes.
8. After freezing, line the dough with a parchment paper and add any suitable weights.
9. Blind bake the dough for 15 minutes. After that remove the paper and weight. Tent the pan with foil to prevent from over browning of the edges and bake again for another 15 minutes.
10. Meanwhile, prepare the filling.
11. In a pan, add all the ingredients except the chopped and half pecans. Cook over medium high heat until slightly boiling then add the chopped pecans. Cook over low heat until thickened then remove and spoon onto the crust. You can fill until the brim or 3/4 high. Cooking the filling reduces the baking time.
12. Decorate with half pecans.
13. Bake for 20 minutes. If the pecans are browning too fast, cover with foil.
14. Let it cool until room temperature then chill in the refrigerator for at least 2 hours or overnight.
15. This pecan pie can be kept in the refrigerator up to a week or frozen for months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 8.8 g
Dietary Fiber = 5.7 g
Net Carb = 3.1 g
Calories = 362
Total Fat = 35.9 g
Protein = 7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
