CRUSTLESS PECAN PIE
Here's a great low-carb pie that's perfect for your Thanksgiving Day spread! Our Crustless Pecan Pie is a very thin, custard-like pie that's sweet and delicious. We think it's the perfect pie to end your diabetic-friendly feast!
Provided by Ginsburg Enterprises
Categories Pies
Number Of Ingredients 8
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.
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
CRUSTLESS PECAN PIE
I like this recipe because it comes the closest to the "real thing" without using sugar and corn syrup. Also, when you eliminate the crust, you eliminate lots of fat and carbs. This is useful for diabetic people and doesn't taste half bad. Easy to make and easy to eat. I modified another recipe to suite my needs.
Provided by iswenson
Categories Pie
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 142.4, Fat 5, SaturatedFat 0.9, Cholesterol 79.3, Sodium 33, Carbohydrate 20.4, Fiber 0.6, Sugar 15.7, Protein 3.8
NO SUGAR PECAN PIE
Steps:
- Preheat oven to 350 degrees F.
- Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
HONEY CRUNCH PECAN PIE
This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.
Provided by Sarah Spaugh
Categories Desserts Pies Pecan Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
- To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
- To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
- Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
Nutrition Facts : Calories 848.1 calories, Carbohydrate 88.8 g, Cholesterol 112.1 mg, Fat 53.6 g, Fiber 4.1 g, Protein 9.6 g, SaturatedFat 12.3 g, Sodium 553.4 mg, Sugar 40.9 g
SIBI'S CRUSTLESS CRANBERRY PECAN PIE
I don't know who SIBI is, thats the name of it in the magazine. Vegetarian times Nov 2004. The recipe works well with dried cranberries, blueberries or pitted sour cherries. Can be baked in an 8-inch pie plate or a 9-inch square pan.
Provided by charlened
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 375.
- grease pie plate/pan.
- beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
- fold in flour by hand.
- fold in cranberries and pecans.
- pour into prepared pan and spread evenly.
- bake 45 minutes or until cake tester comes out clean.
- serve hot or cold.
Nutrition Facts : Calories 328.5, Fat 19.5, SaturatedFat 8.3, Cholesterol 83.4, Sodium 19.9, Carbohydrate 36.9, Fiber 2.9, Sugar 26, Protein 4.3
CRUSTLESS PEAR PIE
Having an abundance of pears one summer, I came up with this pleasing pie using that fresh fruit.-Eunice Gutbrod, Greenfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 242 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 114mg sodium, Carbohydrate 44g carbohydrate, Fiber 3g fiber), Protein 2g protein.
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