Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 10-19-2005, 11:04 PM   #1
Senior LCF Member
 
judytab's Avatar
 
Join Date: May 2003
Location: Garland, TX
Posts: 429
Gallery: judytab
WOE: general LC
Pecan Pie??

Has anyone perfected a pecan pie recipe using polydextrose? I have polydextrose, Erythritol, Diabetisweet and liquid Splenda as well as Carbalose and Carbquik. I'd like to use these ingredients to make pecan pie for the holidays.

TIA
Judy
judytab is offline   Reply With Quote

Sponsored Links
Old 10-20-2005, 07:19 AM   #2
Major LCF Poster!
 
jokath's Avatar
 
Join Date: Aug 2005
Location: It's getting cold in SW Oklahoma!
Posts: 2,213
Gallery: jokath
Stats: Then 190/144/144...Now 190/156/155
WOE: Low carb/Gluten Free
Start Date: January 2003
I'd like to know also..
jokath is offline   Reply With Quote
Old 10-20-2005, 09:31 AM   #3
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
ME THREE! I'm waiting with baited breath!

Hey Jokath, I sent money for my DS's education for the Pokes!
magnamater is offline   Reply With Quote
Old 10-20-2005, 10:43 AM   #4
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,026
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Me 4. It's one of my favorite pies.
Pam is offline   Reply With Quote
Old 10-20-2005, 11:33 AM   #5
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 4,005
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
I found this one............

Low-Carb Pecan Pie Filling

From Stringbeanz
1 c. Xylitol
½ c. Steel's Honey
¼ c. Davinci Vanilla Syrup
Other Ingredients
3 eggs
½ tsp. salt
2 tbsp. butter, melted
½ c. heavy whipping cream
1 c. pecan halves

In a small mixer bowl beat eggs, xylitol, salt, butter, honey, and cream. Stir in vanilla syrup, then add the pecan halves.

Pour into low-carb pie crust and bake for 30-45 minutes at 375° Fahrenheit, or until filling is set and crust is golden brown. Cool on a rack.
Tater Head is offline   Reply With Quote
Old 10-20-2005, 11:50 AM   #6
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Thanks Tater Head, I would need to adapt the recipe. . .and that's what I think we are all talking about. . .the 1 cup Xylitol plus 1/2 cup Steel's Honey would make me a social outcast, but I'd get my exercise.

I'm thinking Scott123's "Karo" type syrup made with a mix of many sweetners might do it, but I'd like someone to have tried it!

Scott 123, where are you!
magnamater is offline   Reply With Quote
Old 10-20-2005, 01:46 PM   #7
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,135
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I've made this one and it is very good!

Ingredients:
Crust
2 cups very finely ground pecans (or almonds)
1/2 stick melted butter

Filling:
4 eggs
1 teaspoon vanilla extract
1 tablespoon of liquid splenda zero carb syrup base
1 1/2 cups of Joseph's SF pancake syrup (nice and thick, love this stuff!)
2 cups pecan halves

Mix ground nuts and melted butter, press into pie pan and bake at 350 degrees for ten minutes. Let cool to set.

Mix filling ingredients, pour into pie crust and bake at 375 for 20-25 minutes. Enjoy!

You can use Atkins or Davinci pancake syrup, but you will have to reduce it down by 1/2 or it will be runny. Start with 3 cups of syrup and cook down to 1 1/2 cups.

Char
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 10-20-2005, 01:57 PM   #8
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 4,005
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
I think the problem isn't with the taste of some of these fake sweeteners and syrups, it's the bathroom issue.
Tater Head is offline   Reply With Quote
Old 10-21-2005, 02:32 PM   #9
Junior LCF Member
 
slimpat777's Avatar
 
Join Date: May 2003
Location: Michigan
Posts: 33
Gallery: slimpat777
Stats: 175/140/145
Here is one that I have have not tried it but Chef Greg Pryor usually has very good recipes. Plan on making this for Thanksgiving.

Maple Pecan Pie
Chef Greg Pryor
As close to traditional pecan pie as controlled carb baking gets, this holiday dessert was created by Miami-based Chef Greg Pryor.

Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins Bake Mix
3 packets sugar substitute
1/2 stick butter, melted

Filling:
1 1/2 cups Atkins Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups toasted pecan pieces
metric


1. Heat oven to 350ºF. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375ºF.

2. For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature.

3. In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool.

Pie may be refrigerated for up to 3 days. Reheat in a warm oven before serving.
I used oat flour instead of bake mix in the crust.
I used Log Cabin sugar-free syrup instead of the Atkins (you'll need something with Splenda, not aspartame).
I probably subbed another sweetener for the 18 packets (most likely liquid stevia).
I used pecan halves instead of pieces.

Bake/Cook time: 50 minutes

Servings: 8
Carbohydrates: 9 grams, Net Carbs: 5.5 grams, Fiber: 3.5 grams
Protein: 7.5 grams Fat: 39.5 grams Calories: 417
__________________
[COLOR=Purple]Pat in Mi
John 3:16 & I John 3:16
[/COLOR]
slimpat777 is offline   Reply With Quote
Old 10-22-2005, 08:53 AM   #10
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Again, thanks for the recipe, but I'm looking for something with WAY less sugar alcohols and most maple syrups have a ton of them in them.

Not speaking from experience about Atkins brand.

Only one I know without is DaVinci. I don't speak for all brands, don't really know.
magnamater is offline   Reply With Quote
Old 10-22-2005, 11:38 AM   #11
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,135
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Oh, sorry, you didn't mention in your first post you were avoiding SA and with your listing of available ingredients - Erythritol and Diabetisweet are both SA, and polyD causes me the same issues as too much maltitol if I'm not careful about portion sizes!

You could certainly use the DaVinci syrup and boil it down though as recommended in my recipe above.

I may have another recipe lurking somewhere that uses PolyD, if I can dig it out I'll post it as well!

Char
Charski is offline   Reply With Quote
Old 10-22-2005, 01:40 PM   #12
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
On my account, it is the %age of sugar alcohols. . .(I use a little along with splenda and stevia plus.)

But I hadn't really applied the "boiled down" DaVinci approach to the idea of pecan pie.

I'll give it a think.
magnamater is offline   Reply With Quote
Old 10-22-2005, 03:39 PM   #13
Senior LCF Member
 
judytab's Avatar
 
Join Date: May 2003
Location: Garland, TX
Posts: 429
Gallery: judytab
WOE: general LC
I was thinking of trying to make Scott's syrup with polydextrose (haven't tried making it yet). I was hoping the polyd syrup would not cause as much gastric problems as the maltitol syrups. But the thick Karo-like syrup is important to the texture of the filling so it cannot be omitted. I can use a small amt of Diabetisweet without problems and usually use it with Erithrytol and liquid Splenda for sweetening most things. I was just wondering if anyone has used Scott's polyd syrup for pecan pie and has a recipe for it.

Judy
judytab is offline   Reply With Quote
Old 10-22-2005, 03:47 PM   #14
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Okay, I have made and been using Scott's syrup for getting used to poly-D, and haven't had gastric problems. After 2 weeks.

So I'm ready! For making the Karo-like syrup, but I, like you had hoped someone had tried the polyD for making the pie before I made a big mistake.
magnamater is offline   Reply With Quote
Old 10-23-2005, 02:16 AM   #15
Senior LCF Member
 
Join Date: Sep 2002
Location: SOUTH WEST MICHIGAN, COLOMA
Posts: 196
Gallery: THELOU
WOE: Atkins
Start Date: November 1998
Hi Can some one tell me what the recipe is for Scott's Karo Syrup. I went to the recipe room and searched under Scott and Karo syrup. I also checked the miscellaneous too.

Thanks
THELOU is offline   Reply With Quote
Old 10-23-2005, 05:21 AM   #16
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
These are all Scott123's posts, the ones I have saved:
(Karo-like one last)

polyD honey Scott's

2 C. polyd
1 C. minus 1 T. water

Honey flavoring*
Combination of sweeteners:

1/2 C. erythritol
1 C. sweetening equivalent of liquid splenda
1 T. equivalent of ace k or a good stevia**

1 drop each of red/blue/yellow food coloring.

Stir polyd into water. Add everything else. Bring to a boil, making sure polyd is dissolved. Let cool. Chill. Will keep for 3 weeks (probably more) in the fridge.

*The quality of the flavoring is key. Good flavoring = good honey. I haven't had the guts to order any extracts yet. If you find a really good honey extract, let me know.

**Since honey is so sweet, if you don't use a good combination of sweeteners, the aftertaste will be glaring. This might be one of those rare instances where 4 sweeteners are necessary (ace k and stevia)

Variation: A drop or two of orange extract (not much) to give the honey a slight orange note for orange blossom honey.


PolyD Beverage Syrup/Acclimation Proposal

I've been thinking of a suitable way to consume a little bit of polyd per day in an effort to 'train' one's body into getting used to the extra fiber. Here's what I've come up with:

PolyD Beverage Syrup

1 C. Polyd
1 C. Water
1 1/2 C. post synergy sweetening equivalent:
..1 Cup splenda equivalent (1/4 t. concentrated liquid splenda)
..4 t. equivalent ace k or stevia (2 packets of Sweet One or 2 Packets Stevia plus)

Yield 1 1/2 C.
Serving size: 1-2 teaspoons
Polydextrose/serving: 6 g.

Net Carbs: .5


In a glass jar, stir polyd into water, microwave on high for about 4 minutes until syrup just starts to boil. Stir in splenda/ace k or stevia. Allow to cool. Refrigerate for up to 3 weeks.

Consume two teaspoons per day in tea, coffee, sf hot chocolate, warm milk, iced tea, or any other unsweetened beverage/lc juice. After 2-3 weeks, this daily intake should acclimate the body to the extra fiber and you can start adding moderate content polyd based desserts (brownies, cookies, cakes, etc.). Once you are okay with those, then progress to higher content PDX stuff like caramels, honey, marshmallows, pancake syrup, etc.

Notes:

According to my calculations, by volume, this syrup should provide the same amount of sweetness as sugar. For those that are used to a set amount of sugar in tea/coffee, I'd be interested to hear feedback on how this compares sweetness-wise.

Tolerance to polyd varies by individual. For those that are extremely sensitive, it might be better to start off with 1 t./day and see how that goes. For those that can handle PDX without a problem, then just dive in. There may be some people that can't handle PDX no matter what, even with an attempt at acclimation. Let's hope there aren't many that fit in that category.

Flavorings can be purchased online to mimic your favorite Davinci flavor. There are also a few flavorings available locally:

Vanilla Extract
Almond Extract
Lemon Extract
Orange Extract
Brown Sugar flavoring (Blackstrap Molasses)
Caramel Flavoring (caramelized polyd)

Light Corn Syrup

2 cups polyd
3/4 cup water
3/16 t. salt (scant 1/4 t.)
1/4 t. vanilla

1/4 t. sweet one ace k (1 1/2 t. sweetening equivalent)
8 drops liquid splenda (1/3 C. splenda equivalent)

OR

13 drops liquid splenda (1/2 C. splenda equivalent)

yield 1 1/2 C. (estimated)

I'm out of polydextrose at the moment, so I don't know for certain if this is 1 1/2 C. or not. It should be close.

This is based upon two premises:

Corn syrup is half as sweet as sugar by volume
Corn syrup weighs 12 oz. per cup.

As always, the multiple sweetener version is the preferred method.


2 Cups Polydextrose
3/4 C. Water
2 tsp. maple extract
2.5 Cups post-synergy sweetening equivalent:
... 1/4 t. concentrated liquid splenda (1 C. equivalent)
... 1/4 C. erythritol*
... 2 T. Ace K
1 drop each red, yellow, blue food coloring

Bring to boil, let cool. Taste, adding additional splenda, if needed. Chill.

*The erythritol shouldn't recrystallize/go grainy when this syrup is chilled. If it does, it should melt again once it's heated before serving. Also, the erythritol may make this syrup go cloudy when chilled, again, heating should resolve this.
As far as the color is concerned...

I'd combine:
2 drops each of yellow and red
1 drop blue

and then add a drop at a time to your syrup.
magnamater is offline   Reply With Quote
Old 10-23-2005, 05:23 AM   #17
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
I also remember his advise of using a small amount of backstrap molassas if you are wanting dark Karo-like. And caramel flavoring, if I remember.
magnamater is offline   Reply With Quote
Old 10-23-2005, 09:14 AM   #18
Major LCF Poster!
 
jokath's Avatar
 
Join Date: Aug 2005
Location: It's getting cold in SW Oklahoma!
Posts: 2,213
Gallery: jokath
Stats: Then 190/144/144...Now 190/156/155
WOE: Low carb/Gluten Free
Start Date: January 2003
Thanks for posting this..I really want to try this...

I have the following sweeteners:
Fiberfit liquid
Erythritol
Splenda
Sweetleaf Stevia Plus Packets
Sweetleaf Stevia Clear Liquid

I dont know how these compare to Ace K or liquid Splenda-any ideas?

Magnameter what sweeteners did you use when you made it?? Thanks for your help on this..
jokath is offline   Reply With Quote
Old 10-23-2005, 09:32 AM   #19
Senior LCF Member
 
Join Date: Jan 2003
Posts: 266
Gallery: Beth728
I have made pecan pie using walden farms pancake syrup. It is thick and does not have sugar alsohols. Great tasting too.
Beth728 is offline   Reply With Quote
Old 10-23-2005, 09:40 AM   #20
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,026
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Hi, Beth! How did your pie turn out? If you liked it, would you be willing to share your recipe? Thanks!
Pam is offline   Reply With Quote
Old 10-23-2005, 10:24 AM   #21
Senior LCF Member
 
judytab's Avatar
 
Join Date: May 2003
Location: Garland, TX
Posts: 429
Gallery: judytab
WOE: general LC
magnamater, thanks for the PolyD recipes. It helps to have all of the actual recipes in one place. I definitely will try making the karo syrup and then experiment with it in making a pecan pie if we don't get any actual recipes from anyone else. I am also keeping an eye out on the polyD thread in case anyone posts one there since I posted my request there also.

Beth, I didn't know that walden farms pancake syrup doesn't have maltitol. What is it sweetened with? I don't have any but could get some if it was feasible or if the polyd syrup doesn't work out.

Judy
judytab is offline   Reply With Quote
Old 10-23-2005, 12:43 PM   #22
Senior LCF Member
 
hirezmary's Avatar
 
Join Date: Feb 2005
Location: Northern CA
Posts: 465
Gallery: hirezmary
Stats: 195/160/145
WOE: Semi-Atkins
Start Date: January 2005
I was thinking about making a pecan pie sometime but was concerned about the carbs. Almonds are very low carb but not sure about other nuts. Do you know how many carbs are in a cup of the ground pecans called for in the recipe?

thanks!
hirezmary is offline   Reply With Quote
Old 10-23-2005, 01:07 PM   #23
andy342
 
Posts: n/a
Gallery: andy342
This is the carb count info from ****** site:
3 lbs Pure Pecan Flour (carbs 5.17 fiber 2.16 per oz)
This is about 1/4 cup of ground pecans I think, so would be 41.36 carbs minus 17.28 fiber for 2 cups=23.98 net carbs.
Hope that's right andie
  Reply With Quote
Old 10-23-2005, 01:29 PM   #24
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Jokath, to the best of my memory. . .last holidays I was using for 1 cup sugar the following: xylitol about 1/4-1/3 cup, plus one packet Stevia Plus (Sweet Leaf) and 1/2 cup Splenda, or liquid splenda to that amount (I can't remember if I used liquid splenda, I am about 75% sure I used pourable dry Splenda.

I am a "cooks by ear" kind of woman" and improvise from time to time. I am sure lucky, because I rarely make a boo boo.
magnamater is offline   Reply With Quote
Old 10-23-2005, 02:09 PM   #25
Major LCF Poster!
 
jokath's Avatar
 
Join Date: Aug 2005
Location: It's getting cold in SW Oklahoma!
Posts: 2,213
Gallery: jokath
Stats: Then 190/144/144...Now 190/156/155
WOE: Low carb/Gluten Free
Start Date: January 2003
Thanks magnamater. I think I am going to try it with what I have on hand. I'm kinda like you as far as improvising. I always say I am gonna write it down but never do.
jokath is offline   Reply With Quote
Old 10-23-2005, 02:37 PM   #26
Senior LCF Member
 
judytab's Avatar
 
Join Date: May 2003
Location: Garland, TX
Posts: 429
Gallery: judytab
WOE: general LC
According to the USDA nutrient data base, carbs for 1 cup of chopped pecans are 16.5 and fiber is 11.4g for a Total of 5.1g Net Carbs. 2 cups would be 10.2 net carbs.

Judy
judytab is offline   Reply With Quote
Old 10-23-2005, 02:52 PM   #27
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
There is a post from last year for Pecan Tassies.

It has sugar alcohols.

But it has possibilities!

Pecan Tassies

1/2 cup butter, softened
3 oz cream cheese at room temperature
1 cup flour substitute
2 eggs
1 1/2 cup brown sugar substitute (sugar alcohol works best)
2 tbsp butter, softened
2 tsp vanilla extract
Dash salt
1 cup coarsely chopped pecans

For pastry, in a mixer bowl beat the 1/2 cup butter and cream cheese. Add flour substitute; beat well. Cover and chill mixture for about 1 hour.

In a small mixing bowl stir together eggs, brown sugar, 2 tablespoons of butter, vanilla extract, and salt till smooth; set aside. Shape chilled pastry dough into 2 dozen 1-inch balls; place each ball in an ungreased 1 3/4-inch muffin cup. Press dough onto bottom and sides of cups. Spoon filling mixture into each pastry-filled cup, just to top of pastry. Bake in a 325 degree oven for 25 minutes or until filling is set. Cool on wire racks and remove from pan. Makes 24 at 2.5 carbs each.

Low Carb Cake Flour
Combine in a bowl, in these proportions:
4 parts sifted whole grain oat flour
2 parts sifted plain whey powder
2 parts sifted finely ground almond flour
1 part sifted vital wheat gluten

Sift the mixture AT LEAST 4 times to thoroughly combine. Each time you sift, discard any lumps or coarse bits left at the end.

NOTE: Choose your measuring unit (such as a 1cup, 1/4cup, etc. measure) based on how much flour substitute you want to make. After it is made you can store any extra in a sealed glass jar in the refrigerator.


Carolyn F said they were her best holiday cookies, but to grease the pans. . .mini muffin tins. . .

Okay, just wondering. . .Brown Diabetisweet. . .plus small amount of blackstrap molassis and Splenda. . .and Stevia plus, and some PolyD?


Also, what about Almond Meal for the crust and almonds for the nuts. . .maybe with a bit of almond extract, and not brown sugar but Xylitol or something else.

Wish I had figured out the carb counts. . .I'm still looking for 1 carb bites. . .okay, I'm dreaming. . .
magnamater is offline   Reply With Quote
Old 10-23-2005, 05:06 PM   #28
Senior LCF Member
 
Join Date: Jan 2003
Posts: 266
Gallery: Beth728
Pam,
It's the same recipe that charski posted. I have passed the recipe on to several friends who also love it.
Beth728 is offline   Reply With Quote
Old 10-23-2005, 08:45 PM   #29
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,026
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Thanks, Beth!
Pam is offline   Reply With Quote
Old 10-24-2005, 05:27 PM   #30
MAJOR LCF POSTER!
 
Join Date: Apr 2004
Location: Morristown, NJ
Posts: 2,143
Gallery: scott123
Stats: 245/220/205
WOE: Atkins
Start Date: 2/6/04
Okay, I took a trial run at pecan pie yesterday. I skipped the crust and baked the filling in a custard cup. Here's what the experiment taught me:

1. Polyd syrup, depending on the thickness will sink/have a tendency to not dissolve in cold beaten eggs. I ended up utilizing this process here:

http://www.bigdaddyskitchen.com/cook...ecan%20Pie.htm

2. 1/2 t. of blackstrap molasses + 1 C. sweetening equivalent didn't give me very much of a brown sugary (or dark corn syrupy) flavoring. It's a good start, but I'm practically positive I'm going to have to go the caramel flavoring route to get the right dark corn syrup flavor I'm looking for.

3. The texture was flawless. Without a doubt, the same sugary delectability in pecan pie can be obtained with polyd and erythritol.

For anyone considering taking the plunge into a polyd pecan pie, here's my two recommendations:

1. Post your favorite regular pecan pie recipe as well as a list of the sweeteners you have on hand and I'll help you convert it.

2. Give my working recipe a shot:

Classic Pecan Pie (adopted from a Cook's Illustrated recipe)

1 9" baked pie shell

6 tablespoons lightly salted butter

6 T. cold water
1 ½ t. blackstrap molasses
2 t. vanilla extract
Caramel Flavoring (1/4 t.?)
12 drops extra concentrated liquid splenda or 1/2 C. granular

3 large eggs

1/2 C. erythritol
1 C. polyd
1/16 t. ace k

2 cups pecan halves (8 ounces) toasted lightly


Melt butter in microwave until just melted. Let sit for a few minutes to cool.

Adjust oven rack to center position, and heat oven to 275 degrees. Set a pan with about 1 cup of water on burner and set to low.

To melted butter add water, molasses, vanilla, caramel flavoring, liquid splenda (if using) and stir.

In a separate large bowl combine erythritol, polyd, ace k and granular splenda (if using) and stir to mix.

In a carafe style blender pulse eggs briefly. Add butter/water mixture, pulse again. Remove cover, turn blender on low and slowly pour in dry sweeteners. Pour entire contents back into large bowl and set on simmering sauce pan. Stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

Pour mixture into shell; bake until center feels set yet soft, like gelatin, when gently pressed, 70 to 80 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Refrigerate.
----------

My recipe is probably 2 generations away from being absolutely perfect, but I think it's a pretty good start.
scott123 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 06:34 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.