This recipe was adapted from a low carb cookbook. Note that this is a reduced carb recipe NOT a low calorie or a low fat recipe. I was amazed when Kathy made this. This is one of the best pecan pies I have ever eaten, and has 1/4 the normal amount of sugar. Eliminating the brown sugar completely can further lower the carbs as shown in the Optional recipe, but may have a slightly negative effect on the consistency of the pie.
Directions
Makes 8 servings
pie shell, unbaked
1/3 cup brown sugar (eliminate in Optional Very Low Carb)
1 � cups Splenda or other heat stable sugar substitute
(use 1-2/3 cup if NOT using the brown sugar for Optional)
2 large eggs (or 3 medium)
1 Tbsp molasses
1 Tbsp honey (can use corn or maple syrup)
2 Tbsp water
1 Tbsp vanilla
� tsp salt
3 Tbsp butter, cubed
2 cups pecans pieces (not halves)
Preheat oven to 375. Beginning with brown sugar and/or Splenda, add all ingredients except butter and pecans. Beat with mixer until mixture is thick and creamy (about 2 minutes). Add butter and pecans and beat just until completely mixed. Pour mixture into pie shell and bake 30-35 minutes, depending on size of pie plate.
Optional: Eliminate the brown sugar completely and add 1/3 more cup of Splenda. This would reduce the carbs by 8g per piece.
Nutrition Information
Per 1/8 pie serving:
344 calories (312 calories in Optional Very Low Carb)
Fat: 26.3g
Sat: 3.8g
Chol: 61mg
Sodium: 200mg
Total Carb: 24.4g (16.4g in Optional Very Low Carb)
Fiber: 2.8g
Net carb per slice: 21.6g
Lower Carb Option: 13.6g