Crustless Pecan Pie Recipes

CRUSTLESS PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• In a large bowl, whisk eggs until frothy. Add brown sugar blend, flour, syrup, margarine, vanilla, and salt; mix well. Pour mixture into pie plate. Place pecans on top of filling.
• Bake 35 to 40 minutes or until set. Let cool and serve. Refrigerate leftovers.

CRUSTLESS PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
• Warm the apple juice concentrate in a small pan.
• Add the sugar substitute and gelatin to the apple juice.
• Stir until the sugar substitute and gelatin are disolved.
• In a small bowl, mix the cornstarch with the water.
• Stir until well disolved.
• Add the constarch mixture to the applesauce/juice mixture.
• Using an electric mixer, beat in the 3 eggs, one at a time.
• Blend well.
• Stir in the vanilla and coffee and mix well.
• Pour mixture into a lightly greased (pam) 8" pie pan.
• Arrange toasted pecan halves over the top of the pie.
• Bake at 375 degrees for 30 to 40 minutes or until custard is set.
• Cool slightly before cutting.

CRUSTLESS PECAN PIE

Steps:

• Make the syrup for the pecan by by placing the butter in a saucepan over high heat.
• Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn.
• Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk often, watch for specks of brown (this is brown butter....so good on veggies!). Get it as dark as you can without creating "black butter!" Immediately add the Wholesome Yum and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
• To make the filling, in a medium bowl, beat the eggs with the cooled syrup, vanilla and pecans. Pour into an 8 inch pie pan and bake at 325 degrees F for 30-35 minutes or until set.
• Serve with my keto vanilla bean ice cream!