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Pecan Pie Recipe?

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  1. Myrna
    Member

    Do you have a pecan pie recipe made with a grain-free crust, no corn syrup, and using agave nectar as the sweetener? I couldn't find one in your recipe archive, but I might have just missed it. My husband loves pecan pie, so I'd like to find a way to make it for him "legally." Thanks.

    Posted 2 years ago #

  2. themir
    Member

    i too would love a pecan pie recipe

    thanks

    Posted 2 years ago #

  3. zebe912
    Member

    Elana has an almond based pie crust that is phenomenal. My guess is that you could sub all or some of the almond flour with pecan so that the flavor would meld better. http://www.elanaspantry.com/desserts/chocolate-cream-pie/

    The following is not endorsed by Elana in anyway (at least at the time of posting) but might give you ideas for experimenting.

    As for the agave nectar, you may be able to sub fairly equivalent for corn syrup (I'd probably use a little less), but watch your mixture carefully as you bake because it will take longer than the corn syrup. Agave will have more water to cook off than corn syrup would (as evidenced by the different viscosities). You may even want to cook down your filling first as they do in this traditional version: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16098,00.html

    Here are a couple of ideas to get you started though:
    (For this one I would sub sucnat for the brown sugar if you are avoiding refined sugar. If you are cooking diabetic, avoid this one, well any of them really.)
    http://www.opensourcefood.com/people/ChefCleo/recipes/agave-nectar-bourbon-pecan-pie

    http://www.volcanicnectar.com/recipes/Devilish_Pecan_Pie.html
    http://www.volcanicnectar.com/recipes/Cranberry_Pecan_Pie.html

    Posted 2 years ago #

  4. alissaaron
    Member

    my mom made an incredible one for thanksgiving. i will see if she can reproduce the recipe!

    Posted 1 year ago #

  5. earthmotherpurplesky
    Member

    Elana has a Pecan Pie recipe in her cookbook. I haven't made it yet, but it looks great! For it, she uses a dark chocolate pie crust recipe.

    Posted 1 year ago #

  6. McJohn
    Member

    I made a wheat-free sugar-free pecan pie a quadzillion years ago for the wheat-allergic diabetic family member who got me into the baking thing. We used Joseph's Sugar Free Maple Syrup and Joseph's Sugar Free Maltitol Syrup and she said it turned out great. (I have to stay away from Joseph's syrups, as their particular maltitol fomulation renders me unfit for polite company for at least a day--something to watch out for, although the intended target said she could not possibly have cared less about that.) I've made pecan pie with regular sugar free pancake syrup, but the texture and color aren't exactly pecan pie-ish and it set me off.

    We don't use agave: I'm a little suspicious of the carb count and our nutrition program is going so well I didn't want to take the risk. For our purposes, erythritol and Splenda work just fine.

    The recipe was adapted from one on Epicurious, but I haven't had a chance to edit it for a step-by-step layout of the ingredients and process we used. We ignored what they said about the crust and replaced the brown sugar in the filling with a half-and-half blend of powdered erythritol and Splenda for Baking, with a teaspoon of maple flavoring. (It would be possible to use Diabetisweet's brown sugar blend too, I imagine.) We also used Egg Beaters instead of the real eggs.

    http://www.epicurious.com/recipes/food/views/240422?mbid=rss_epinr
    Bon Appétit | November 2007 - Sarah Patterson Scott

    MAPLE PECAN TART
    In this refined version, pecan pie is all grown up.
    Servings: Makes 8 servings

    INGREDIENTS
    Crust:
    1/2 cup (1 stick) unsalted butter, room temperature
    1/4 cup sugar
    1 large egg yolk
    1/8 teaspoon salt
    1 1/4 cups unbleached all purpose flour

    FILLING:
    3 large eggs (We used Egg Beaters)
    1/2 cup (packed) golden brown sugar (We used powdered erythritol and maple flavoring)
    1/2 cup pure maple syrup (We used Joseph's Maple Syrup)
    1/2 cup dark corn syrup (We used Joseph's Maltitol Syrup)
    1/4 cup (1/2 stick) unsalted butter, melted (We used Land o' Lakes Light Butter)
    1/8 teaspoon salt
    1 1/2 cups coarsely chopped pecans
    Whipped cream or vanilla ice cream

    PREPARATION
    FOR CRUST:
    Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 101/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

    Place crust in freezer 30 minutes before filling and baking.

    FOR FILLING:
    Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.

    Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.

    Cut tart into wedges and serve with whipped cream or ice cream.

    Posted 1 year ago #

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