Lower Sugar Pecan Pie Food
NO SUGAR PECAN PIE
Steps:
- Preheat oven to 350 degrees F.
- Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
PECAN PIE - MORE PECANS, LESS SUGAR!
Pecan Pie is a southern favorite. But every pecan pie I tasted was way too sweet. I found this recipe years ago in a magazine. My husband won't eat any other pecan pie, anywhere. This recipe is has the traditional pie filling, but not sickeningly sweet and it is loaded with pecans! I am asked to bring it to every family gathering. Enjoy!
Provided by LynnieB
Categories Dessert
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- I like to use white light corn syrup.
- Pecans should be broken.
- Melt margarine.
- Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
- Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
- Cool completely before cutting (usually at least two hours).
- ENJOY!
Nutrition Facts : Calories 520.5, Fat 31.2, SaturatedFat 4.9, Cholesterol 69.8, Sodium 222.8, Carbohydrate 59, Fiber 3.3, Sugar 29.4, Protein 6.2
LOWER SUGAR PECAN PIE
Most pecan pie recipes i have found call for 2 cups of sugar -- one cup of cron syrup plus one cup of either granulated or brown sugar -- which results in pies so sweet they can give you a sugar headache after a couple of bites. This recipe has less sugar, but the molasses, butter and vanilla bring out the wonderful flavour of the pecans. As with any nut used in cooking, use only the freshest of pecans.
Provided by ve7tbc
Categories Desserts
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees (350 convection) 2. Spread the pecans along the bottom of the pie shell. 3. Mix the remaining ingredients an pour over pecans (no need for an electric mixer, you can mix by hand). The pecans will rise to the surface of the pie. 4. Bake for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning. 5. Remove from oven and let cook completely.
Nutrition Facts : Calories 970 calories, Fat 72.0575245929121 g, Carbohydrate 80.2925679711731 g, Cholesterol 154.119999948383 mg, Fiber 5.46110432908504 g, Protein 8.87133000353465 g, SaturatedFat 22.9204698234941 g, ServingSize 1 1 Serving (202g), Sodium 414.865583217436 mg, Sugar 74.8314636420881 g, TransFat 4.78206895835911 g
PECAN PIE CRUST LOW CARB
This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!
Provided by marypatlaver
Categories Dessert
Time 20m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
- While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
- Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
- Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.
Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2
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