“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.” Luscious Caramel Pecan Pie – You must try this recipe.
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50 m
12 Servings
351 cals
Ingredients
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
Directions
Toast your pecans first!
- Preheat oven to 350F. Spread 3 cups of pecans on greased parchment paper and bake for 5 minutes. Set aside.
- Reduce oven to 325F.
For crust
- Grease 9” deep dish pie pan with butter or coconut oil.
- Combine dry ingredients in food processor. Mix.
- Mix in butter and egg, then add dough to pie pan. Spread to edges and crimp if you desire.
- Bake in your 325 degree oven for 15 minutes. Set aside and increase oven to 350F.
For Caramel Sauce
- Mix water and yolk until well blended. Add remaining sauce ingredients and whisk together.
- Bring to a boil over medium high heat, stirring constantly. Allow to boil for 1 minute and remove.
- Set pan in bowl of ice water to cool.
For filling
- Mix eggs and sweetener in a bowl. Add remaining ingredients except pecans and mix.
- Spread chopped pecans over the bottom of your pie crust.
- Pour filling in and arrange unchopped pecans as you wish
- Cover pie edge in aluminum foil and bake for 35 minutes at 350 degrees.
- Remove, let cool, and enjoy!
Nutrition Facts
Per Serving: 351 calories; 31.4 g fat; 2.7 g carbohydrates; 6.2 g protein.
Recipe by: Robyn Stone, Photo Credit: Mara Rosenbloom (flickr)
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