“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.
Let us know if you liked this recipe. Try the other recipe categories as well!
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)
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.
Thank you for subscribing.
Something went wrong.
