Award Winning KETO PECAN PIE | Gooey Sugar-Free Recipe
This is the ULTIMATE sugar-free pecan pie recipe. Gooey and rich, just like the real thing, but with a tiny fraction of the carbs. And it won for BEST Keto Pecan Pie from HighFalutin' Low Carb. Only 3g net carbs per serving!
????️ Printable Keto Pecan Pie Recipe:
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Easy Keto Pie Crust:
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How To Make A Classic Pecan Pie
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THIS DESSERT IS ALWAY WELCOME TO ALMOST EVERYONES DINNERS OR PARTIES. ENJOY!!!!
Pecan Pie Recipe
1 Cup Sugar
3 Eggs
1 Cup Corn Syrup
2 Tbs. Butter
1 tsp. Vanilla Extract
1 pinch of salt (omit if you use salted butter)
1 1/2 Cups of Pecan
1 Deep Dish Pie Crust
Mix sugar, eggs, and butter together.
Add salt, vanilla and pecans. Mix throughly.
Pour pecan mixure into uncooked Pie Crust.
Bake in a 350 degrees preheated oven for 60-70 mins. Until middle no longer jiggles.
Let cool on wire rack.
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Brown Sugar Pecan Pie | No Corn Syrup Recipe | Easy Southern Dessert!
Brown Sugar Pecan Pie
2 and ½ cups of chopped pecans
1 tbsp of flour
2 cups of packed brown sugar
1 cup of unsalted butter
3 eggs, slightly beaten and at room temperature
1 teaspoon, vanilla
1 tbsp, lemon juice (optional)
1 9-inch DEEP dish pie shell (par-bake shell for 10 minutes at 400 degrees, let cool slightly). Then lower oven temperature to 350.
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In a medium bowl, stir together flour and pecans
In a large saucepan, heat butter and brown sugar until melted. Remove from heat and stir in eggs, vanilla, and lemon juice. Add pecan mixture and stir well. Pour filling into shell and bake for 50-60 minutes or until the center is set and does not jiggle.
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My name is Andrea and I'm married to the love of my life. I’m a food lover and full-time stay at home mama to the sweetest little 1-year-old boy. Every day is an adventure in life AND food!
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BEST EVER Pecan Pie Recipe - The Scran Line
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Learn how to make my EASY PIE CRUST RECIPE!
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RECIPE
Pecan Pie
Easy Pie Crust Recipe (see notes)
85g - 6 tbsp unsalted butter, melted
250g - 1 1/4 cups packed light brown sugar
185ml - 3/4 cup light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract
1/2 tsp grated orange zest
3 Large eggs
225g - 2 cups pecan halves
Whipped cream or vanilla ice cream (for serving; optional)
Pecan Pie
Preheat your oven to 350°F / 175°C.
For this recipe you’ll need to make my Easy Pie Crust Recipe. Roll out the crust on a lightly floured surface and carefully drape over a 9-inch pie dish. Trim off the excess and use a fork to crinkle the sides. Chill in the fridge for 30 minutes.
While the pie crust is chilling, add the butter and brown sugar to a medium sized saucepan and place on medium heat. Remove from the heat and whisk in the corn syrup, vanilla extract and salt. Lightly beat the eggs in a medium bowl and then whisk into the mixture.
Place the pecans in the chilled pie shell and then pour the syrup on top. Bake for 45 minutes. Place the dish on a cooling rack and allow to cool to room temperature before slicing and serving with ice cream or cream on top or on the side.
Notes
Pecan Pie can be stored in an airtight container for up to three days.
Delicious Homemade Pecan Pie Recipe
This easy-to-make pecan pie recipe with homemade pie crust is the perfect after-dinner dessert or early morning sweet treat with coffee.
Pecan pie was created in the United States as pecans, and the pecan tree is native to the country. Pecans in general have been enjoyed for centuries and were helped spread by Native Americans. The pie was said to be created by a Texas woman who submitted her recipe to a charity cookbook for a church in St. Louis in the last 19th century. However, the pie was not popularized until the mass production of Karo syrup came to fruition in the 1920s.
One thing that is certain is that people have been jacking up the pronunciation of this pie forever. It’s Pa-Kawn, not Pee-Can, nor Puh-Can, nor anything in between.
Ingredients for this recipe:
• 1 pie crust
• 4 large eggs
• 2 cups light Karo corn syrup
• 1 packed light brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon
• 4 cups pecan halves
Serves 8
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Preheat the oven to 350°.
2. Form the pie crust into a pie tin or shell and place in the freezer until ready to use.
3. In a large bowl whisk the eggs until they are scrambled and smooth.
4. Next, add in the syrup, brown sugar, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
5. Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
6. Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
7. Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
8. Bake in the oven on the middle rack at 350° for 60-70 minutes or until the pie shell is lightly browned and the center is firm.
9. Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Chef Notes:
Make-Ahead: You can make this recipe up to 2 days ahead of time. After it’s cooled, cover, and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it
How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.
I absolutely love serving pecan pie up with ice cream and homemade caramel.
If cooking on convection, bake this pie at 325°.
You may need more than 1 cup of pecans to decorate the top of the pie.
If you notice the pie shell starting to darken too fast or the pecans are starting to darken too fast, gently lay a piece of foil over top to protect.
MINI PECAN PIE | no bake, vegan recipe
Mini Pecan Pie is a no-bake, vegan recipe that is perfect for the holidays! Made with walnuts, dates, and maple syrup these mini pecan pies are easy to make, use natural sweeteners, and are seriously delicious!
I recommend serving them straight from the freezer for the best texture but the fridge works as well!
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TIMESTAMPS
0:00 Intro
0:34 Prepare the Pan
1:49 Prepare the Crust
3:21 Prepare the Filing
6:28 Put It Together
8:08 Let It Set Up
8:22 Enjoy
9:38 Bloopers
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NO BAKE PECAN PIE | no-bake, vegan recipe
1 1/2 cups raw walnuts
3 dates (60 grams) pitted
1 tablespoon maple syrup
1/8 teaspoon sea salt
Filling
3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
15 dates (320 grams) pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
2-4 tablespoons warm water
*coconut oil for greasing the muffin pan
INSTRUCTIONS
Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy.
CRUST
Add raw walnuts, dates, maple syrup, and salt to a food processor and process until crumbly and sticky.
Add one hearty teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
FILLING
Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon, and sea salt to the food processor and process. Add 2-4 tablespoons of warm water and process until smooth and jammy. Stir in the remaining 1/4 cup of chopped pecans.
Spoon mixture into a large ziplock bag, remove excess air, and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
NUTRITION
Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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