Prep 10 mins
Cook 45 mins
A simple solution to holiday cravings!
- 1 1⁄2 cups almond flour
- 4 tablespoons butter, melted
- 3 eggs, beaten
- 1 cup Splenda granular
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 cup sugar-free maple syrup
- 1 1⁄2 cups pecans (chopped or halves)
- For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
- Beat the eggs with the Splenda.
- Add the vanilla, butter and syrup, then add the pecans.
- Pour into the crust and bake at 350°F for about 45 minutes.
Simply one the of the best low-carb desserts I've ever made, and so easy! I modified it by putting the crust in the freezer for 10 minutes, then cooking it empty for 10 min at 400 before filling, and used 2 cups pecans instead of 1.5 cups... Not at all liquidy, and crust was nice and firm...
I made this pie using a regular pastry crust rather than the almond, so my rating is for the filling only which I found to be less sweet than a normal pecan pie, but very tasty none the less. I stock two kinds of sugar-free maple syrup...E.D. Smith which is sweetened with Splenda, and is suitable for baking, another which is sweetened with aspartame, and is not appropriate for baking...I used the former, and my filling was thick enough to slice neatly and easily. I wonder if the problem with a watery filling reported in a review may have been the result of the syrup choice, rather than the recipe, since mine turned out well.
I made this for a guest on Atkins and both he and DH thought it tasted just like regular pecan pie. The only thing I'd do differently next time is maybe cook the crust first. It was a little too crumbly. I'll be making this again for sure.