|09-16-2004, 06:56 AM||#1|
Major LCF Poster!
Join Date: Jan 2003
Location: UP, Michigan
Stats: 5"6", 157/134/135, 52 yo
WOE: LCHF Primal
Start Date: 12/02
help! I need a recipe for pecan pie/tarts/bars
Does anyone have a good low-carb recipe for pecan pie (or bars)? I'm craving it so much, ever since I found a 2 lb bag of pecans at costco. I suppose I could use a lemon bar recipe, substituting pecans for lemon juice.
|09-16-2004, 07:43 AM||#3|
Senior LCF Member
Join Date: Mar 2004
WOE: hhCG, Low Carb
Start Date: In and out since 2003
This is not your typical pecan pie, but I LOVE it. It's my very favorite, adapted from my mom's old recipe. I don't see why these couldn't be made into bars too - maybe with a graham cracker type crust - I think I'll try it!
Pecan Chess Pie
1/2 c. butter
1 c. sugar substitute (I used part erythritol/splenda)
1/4 c. whey protein powder (this used to be flour)
6 egg yolks (I have used 3 eggs instead -when I made it in the
old days with flour, but I think all yolks tastes better)
1/2 tsp. xanthan gum (opt.)
1/8 tsp. salt
1/2 c. cream
1 tsp. vanilla
1 8" LC pie crust shell
2/3 c. coarsely chopped pecans
Cream butter, add sugar substitute, beat until light and fluffy. Add whey powder, xanthan gum, salt and egg yolks, mix well. Stir in cream and vanilla. Pour into pie shell and sprinkle nuts over top. Bake at 325 about 45 minutes (until browned and set.) It's very rich, so I cut it into 12 pieces instead of 8, and serve it with SF whipped cream.
|09-16-2004, 09:57 AM||#4|
Senior LCF Member
Join Date: Feb 2004
Location: Montreal, QC
Stats: 165/158/135 @ 5'8
Start Date: October 2003. Restart July 2008
This one's from Dana Carpender's newsletter (Dec. 17, 2003). It's really good and I usually use chocolate made with erithritol but I guess you could skip the chocolate part if you don't want it. Also it's really good with a crust that Dana uses for her pumpkin pie in her 500 LC recipes book but you can use any crust you want. I got molasses SF syrup from Nature's Flavors and it works perfectly in this recipe:
Chocolate Pecan Pie
This recipe is only for the filling, I'm afraid, but it sounded so good I didn't want to skip it.
Low Carb Chocolate Pecan Pie Filling
1/2 cup Splenda flavored molasses syrup (check your etailer)
24 packets Splenda (be aware that this is sweeter than Granular Splenda - read the box to convert.)
4 Tbsp melted butter
1 1/2 cups pecan halves, toasted and cooled
6 oz. sugar free chocolate chunks or chips
Toast pecans on cookie sheet until just starting to brown. Set aside.
Whisk eggs with Splenda syrup and Splenda. Blend in
melted butter. Sprinkle chocolate and pecans over your favorite low carb pie crust.
Pour filling over chocolate and pecans. Bake at 375 degrees for 45-50 minutes.
Cool after removing from oven. Chill before serving. Cut with serrated knife.
By the way, for those of you in Louisville, KY, this sounds passably close to Derby Pie!
I don't have carb or calorie counts for this but maybe someone with MasterCook can help you out.
My BF loves this recipe and I also served it to his family and they absolutely loved it. They said it tastes a lot like a brownie pecan pie (I usually serve it warm).