Maple Pecan Pie Recipe - Cooking Index
Maple Pecan Pie Recipe - Cooking Index
| Crust | ||
| 1/2 cup | 46g / 1.6oz | Finely-ground blanched almonds |
| 1/4 cup | 27g / 1oz | Atkins Bake Mix |
| 3 | Sugar substitute | |
| 1/2 | Butter - melted | |
| Filling | ||
| 1 1/2 cups | 492g / 17oz | Atkins Sugar-Free Pancake Syrup |
| 4 | Eggs | |
| 18 | Sugar substitute | |
| 5 tablespoons | 75ml | Butter - melted, and |
| Cooled slightly | ||
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 cups | 474ml | Toasted pecan pieces |
Heat oven to 350 degrees. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9-inch pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375 degrees.
For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature.
In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool.
Pie may be refrigerated for up to 3 days. Reheat in a warm oven before serving.
This recipe yields 8 servings.
Carbohydrates: 9 grams
Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 7.5 grams
Fat: 39.5 grams
Calories: 417
Description:
"As close to traditional pecan pie as controlled carb baking gets."
Source:
Atkins Cookbook at http://atkinscenter.com
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