A Berry Zucchini Pecan Crumb Pie
 

I was in a weird kind of a mood this morning so I put the following together.

A Berry Zucchini Pecan Crumb Pie - 8 servings @ 5.75 carbs each.

Crumb Crust

2 cups LC cake and cookie flour mix
1 cup chopped pecans
1 splenda quick pack
1 1/2 sticks chilled butter (cut in small pieces)

Combine dry ingredients and then cut butter into mixture until coarse crumbs form.

Using fingers, evenly press 1/2 of the crumb mixture into a 9 inch pie plate.

Set the rest of the crumb mixture aside.

Filling

1 1/2 cups zucchini milk
1/2 cup sf Monin berry syrup
1/4 cup granular erythritol
2 T. not sugar
1 splenda quick pack

1 cup blueberries
1 small peeled and seeded zucchini (cut into apple sized pieces)

Over medium low heat in a non-stick sauce pan reduce and thicken zucchini milk, syrup, erythritol, not/Sugar, and splenda until you have approx. 1 1/4 cups of thick applesauce consistency. Let cool completely.

Combine the sauce mixture, zucchini pieces, and blueberries and turn into the crumb covered pie plate.

Top the filling with the remaining crumb mixture and bake in a 350 degree preheated oven for 30 minutes or until top crumb crust is golden brown.

Let cool and enjoy!

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Cooled and cut! Yum. :up:

Did it taste like apple/berry pie?

Unquestionably yes. This is one of those times when, if you don't tell, they will never know and I could not be more serious.

Your mood might have been "weird", Kevin, but your pie sure doesn't look weird! :laugh: Love the look of those crumbs, too. Bet there are plenty more uses for them...yum.

Ginny

I'm glad to hear that you could not be more serious! I'll take your word for it! (And I mean that.)...And I have all the ingredients to try it, save for the zucchini.

Kevin, out of curiosity, was it the blackberry Monin syrup that you used?

Yes it was.

The pie looks wonderful Kevin. Sorry if someone else has asked this, but what is zucchini milk?

With all of the larger zucchinis in the garden this is a great way to use them up. Do you think it would freeze well?

Zucchini milk is nothing more than cut up zucchini(without skins) liquified in a food processor.
I freeze it all the time and keep several quarts in my freezer from my excess zucchini from the garden. I freeze 1 cup in a wide mouth container then take it out and vacuum seal it in foodsaver bags.

Huh! What does zucchini milk bring to the party? Is it like dairy? Or more like how some bakers use applesauce to moisten their products? And if it's the latter, I guess one would want to avoid poly-d combined with zucchini milk or...?

It works very well as a texture enhancer and a thickener. I have used it in place of dairy in recipes before like the http://www.lowcarbfriends.com/bbs/lo...nut-bread.html. I avoid polyd for the most part so I have never used the two together but I don't see why it would react any different than any other liquid.

This is another recipe from Kevin that I missed and intend to try. We are re-discovering a lot of his recipes now but I'm so sorry it took losing him to do so.