What makes this pie so perfect? It’s straight from the kitchen of Carla Spencer, a registered dietitian here at 2YourHealth. Carla uses her nutritional expertise to make familiar dishes friendlier to folks on restricted diets–so that eating healthily doesn’t have to mean saying goodbye to your favorite foods forever! This recipe is a low-carb, diabetic-friendly version of a favorite comfort food that’s great for parties and get-togethers or even as an occasional family treat.
(To reduce the recipe’s carb content even more, consider making it without the crust.)
Perfect Pecan Pie
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Lower carb take on a traditional favorite pie! Make it crustless to lose more carbs.
| Servings | Prep Time |
| 10 | 15minutes |
| Cook Time |
| 45minutes |
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Perfect Pecan Pie
Lower carb take on a traditional favorite pie! Make it crustless to lose more carbs.
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Ingredients
| Nutrition (per serving) | |
| Calories: | 348.93 |
| Fat: | 26.20 g |
| Carbs: | 29.19 g |
| Protein: | 5.55 g |
| Fiber: | 1.92 g |
| Sodium: | 115.12 mg |
- 1each Pie crust, deep dish, frozen, unbaked, made with enriched flour - 1 pie crust (average weight)
- 1cup Pancake Syrup, Sugar Free
- 1 tbsp Tapioca, pearl, dry - 1 cup
- .75cup Baking Blend, Stevia and Cane Sugar Blend
- 3each Eggs, large
- 2tbsp Butter, unsalted
- 2tsp Vanilla extract - 1 tsp
- 2cup Pecan Halves
Servings:
Units:
Instructions
- Preheat oven to 350F. Remove pie crust from freezer and thaw at room temperature for 10. Prick pie shell gently and place in preheated oven for 7 minutes.
- While pie shell is baking, prepare pie filling. In a large bowl, whisk together the pancake syrup, tapioca pearls, brown sugar Stevia blend, eggs, melted butter and vanilla. Stir in the pecans.
- Add nut mixture to pie shell and bake until center is set or approximately 45 to 50 minutes. Let cool completely before cutting into 10 servings. Refrigerate leftovers for up to 3 days.
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