I’m really excited about this pie! Pecan pie is my all time favorite and after lots of searching I thought I was going to have to miss out this Thanksgiving. I had specific ingredients in mind and wasn’t sure if it would work. Thankfully, it all came together in the end.

Please note: I used LC-Sweet Natural for this recipe. Please be sure to see notes at the bottom of this post for information about using other sweeteners.

I really like this pie crust. I think it could easily pass for a flour crust. The caramel sauce takes the place of corn syrup or sugar-free syrups made with maltitol. Overall, I think it’s a great replacement for a standard pecan pie. I hope you enjoy it as much as we do!

makes 12 servings

The Preparation

Crust

½ cup blanched almond flour
¼ cup hazelnut flour
¼ cup coconut flour
¼ cup butter, melted
½ cup LC-Sweet Natural White
¼ teaspoon sea salt
1 large egg

Caramel Sauce

¼ cup LC-Sweet Natural White
¼ cup LC-Sweet Natural Brown (can use all white)
2 tablespoons butter, softened
¼ cup water
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon organic molasses

Pie Filling

3 large pastured eggs
1 cup LC-Sweet Natural White
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups raw pecans

The Execution

The Crust

1. Preheat oven to 350°F. Grease or place a sheet of parchment paper on a baking sheet. Spread 3 cups of raw pecans on the baking sheet. Bake for 5 minutes. Watch closely! Remove and set aside to cool. Reduce oven to 325°F. Roughly chop 2 cups, and reserve 1 cup of pecans for pie topping.

2. Grease a 9″ deep dish pie pan with butter or coconut oil. In a food processor or large bowl, add flours, sweetener, and salt and mix well.

3. Add egg and butter and mix thoroughly. Put dough into greased pie plate and spread out evenly across bottom and up the sides. The dough will have the consistency of peanut butter.

4. Once dough is spread out evenly, you can crimp the edges if you like. I found it was easy to do this by pushing the dough up just above the lip of the pie plate. Bake in 325°F oven for 15 minutes. Remove and set aside to cool. Increase oven temp to 350°F

Caramel Sauce

5. In a small saucepan, mix water and yolk until well blended.

(Don’t forget to save that egg white for meringue cookies!)

6. Add remaining ingredients, whisking to incorporate well, and bring to a boil over medium high heat, stirring constantly. Boil for one minute, then remove from heat. Set pan in bowl with cold water and ice to cool.

Pie Filling

7. In food processor or large bowl, mix eggs and sweetener until well combined. Add caramel sauce and other ingredients except for pecans. Mix until well combined. In pie plate, evenly spread all of the chopped pecans.

8. Carefully pour mixed pie filling over pecans.

9. If whole pecans were reserved, place them on top of the pie filling in desired pattern. (I placed the whole pecans on a baking pan in the design I wanted, then rough chopped the remaining nuts)

10. Cover pie crust edges with foil or pie crust edge protector to prevent crust from burning and bake for 35 minutes.
11. Remove from oven, remove foil and cool. Once cooled, slice and enjoy!

Recipe notes:
My preferred sweetener is LC-Sweet Natural. It is made of various natural sweeteners, some of which are fiber sweeteners. Fiber sweeteners have a prebiotic effect in the colon, which is helpful for intestinal health. In addition, it has zero net carbs and no ill-effects.

This recipe would probably work in a regular 9″ pie pan by reducing the pecans by 1 cup.

For some reason, near the end of the cooking time the pie tried to pull away from the crust and rise. However, once out of the oven and cooled, everything fell into place and the pie cut and served nicely.

This makes a total of 12 servings of Luscious Caramel Pecan Pie. Each serving comes out to be 351.5 Calories, 31.45g Fats, 2.75g Net Carbs, and 6.25g Protein.

Luscious Caramel Pecan Pie	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
½ cup blanched almond flour	320	28	12	6	6	12
¼ cup hazelnut flour	180	17	5	3	2	4
¼ cup coconut flour	90	3	12	7.5	4.5	3
½ cup butter	814	92.06	0.07	0	0.07	0.96
1 ¾ cup LC-Sweet Natural White	336	0	0	0	0	0
¼ cup LC-Sweet Natural Brown	48	0	0	0	0	0
1 large egg yolk	55	4.51	0.61	0	0.61	2.7
½ teaspoon vanilla extract	6	0	0.27	0	0.27	0
1 teaspoon organic molasses	19	0.01	4.93	0	4.93	0
4 large pastured eggs	286	19.02	1.44	0	1.44	25.12
1 teaspoon vanilla extract	12	0	0.53	0	0.53	0
3 cups raw pecans	2052	213.85	41.16	28.5	12.66	27.23
Totals	4218	377.45	78.01	45	33.01	75.01
Per Serving(/12)	351.5	31.45	6.5	3.75	2.75	6.25

Notes on other sweeteners

Because someone had problems with the pie not setting up, I made the assumption that another sweetener was used. I then made another pecan pie using all erythritol. I chose erythritol, because it bakes much like xylitol. I do not use any form of sucralose, so I can’t say how using it would affect the final product. I can only tell you how baking it with erythritol, xylitol, or some blend of those sweeteners will work. I have an idea that using a little bit of psyllium husk powder or perhaps a little bit of gelatin, like this, might help.

When the pie made with erythritol was done, it looked perfect. The top had a candy like shell on it, so I thought it was good to go.

I waited awhile for it to cool, then tried to cut into it. I was sad to see, the inside was liquid. It finally dawned on me that the reason the LC-Sweet probably worked is the fact that it is made from fiber sweetener. While I was thinking of how I could remedy that problem, the idea came to me to make pecan pie ice cream out of the liquid pie. However, it was a couple of hours before I got around to making the ice cream and in the mean time I was so pleased to see the pie had actually set up! I wasn’t very happy with the texture or the taste the erythritol gave it (that cooling effect), but I guess if you really wanted some pecan pie, it would work in a pinch. I will keep working on a filling that will perform better. Here’s the pie after it set up.

I used 1/4 cup erythritol in the pie crust, 3/4 cup in the caramel, and 1 1/3 cups in the filling. If I were to make it again this way, I would probably powder the erythritol first.

Please note, the nutritional information does not apply to the pie made with erythritol.