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pecan pie

Adapted from:


1 batch of pre-baked (blind-baked) low-carb pie crust

128g (~1 cup) halved pecans, toasted, then cooled [150C/300F for 10 minutes, or until the color has slightly deepened and they are fragrant]

52g butter

9 tb. isomalt, sorbitol (OR sukrin fiber syrup) (these are the only low-carb sweeteners that will stay as a syrup when cooled)

1/4 cup erythritol

1 ts. molasses (required for traditional flavor)

1/2 ts. vanilla

1/4 ts. salt

2 ts. bourbon OR rum OR other strong alcohol of preference [note: the alcohol will bake out, the end product will not be alcoholic]

2 ts. water

1 ts. cream (30-35% fat)

90g eggs, cold (~2 small eggs)

1/2 ts. guar gum OR 1/4 tsp. xanthan gum


Preheat the oven to 320F/160C.

Combine the butter, sweeteners, molasses, vanilla, salt, alcohol, water and cream in a small saucepan and bring to a boil, then simmer (stirring) for 1 minute. All the sweeteners should be fully dissolved and the liquid should be a clear amber color.

Whisk the eggs in a large bowl, then SLOWLY drizzle in the hot liquid, whisking as you pour. Do not do this too quickly or you will cook the eggs.

Once the liquid and eggs are fully mixed, whisk in the guar gum, and then the pecan halves.

Place the pre-baked pie crust in its pie tin on a baking sheet, then fill the crust with pecan filling until almost full.

Bake for 15 minutes for mini pies, or 45 minutes for a normal pie. The edges of the filling should be set and not wet when touched, but the center should still be a little wiggly (though not liquidy).

If the exposed edges of your pie crust are already browned half-way through the baking process, cover them with a pie crust shield or a thin cover of aluminum foil to protect them from burning.

Let cool fully at room temperature on a cooling rack, do not slice until fully cooled.

Note: for best results, do not substitute any other sugar-alcohol for the isomalt/sukrin syrup. These two types of sugar-alcohol resist crystalization and will make a smooth filling for your pie, whereas other sugar alcohols may re-crystalize after the pie has cooled, causing a sandy texture.


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