Yummy Pecan Pie!

thanksgiving
dessert
pie
(Whitney) #1

I baked a keto pecan pie last night (less than 5 net grams of carbs per 1/10 piece of pie, [edited: Someone pointed further down that it is 10 total grams per slice. Still not bad for Thanksgiving pie!]). I am NOT a baker, but I REALLY needed this to turn out. I volunteered to bring a pecan pie to Thanksgiving and was really stressing over it because my mother-in-law and my sister-in-law are both vegan and the only Keto things that will be on the Thanksgiving table will be the turkey and what I make myself (I’m also planning on bringing green beans with toasted pecans and a caprese salad with fresh tomatoes and mozzarella). Since I get the side eye from some family members for Keto, even the non-vegan ones, I care deeply about this pie (and the other stuff I bring) being as good as the carb-heavy version everyone is used to. Even my toddler knows how much I want this to work. Her prayer requests at bedtime last night were “Claire Bear, Sam, Mommy, Daddy, Baby Sister and Baby Brother, the pie…”

Luckily, the pie turned out great! And it is the first time I’ve made a homemade pie crust, so kind of proud of myself.

I used the recipe from Keto Connect, found here: https://www.ketoconnect.net/low-carb-pecan-pie/

I followed the directions exactly, even using 1.5 eggs (which was weird and harder to measure than I expected). I also used the ChocZero maple pecan sugar free syrup from Amazon. My crust (made from coconut flour) did unfortunately burn a bit in the areas above where the filling ended, but I think next time I will make it just a little lower so the filling comes up to the top. I also added 1/3 cup of Lily’s stevia-sweetened dark chocolate chips to half of the pie to try a chocolate pecan pie variation. Both sides are good, but I love chocolate, so that’s my favorite of the two sides.

Next step: trying out a few keto vanilla ice cream recipes to go with it! :slight_smile:

And the step after that: trying out a couple of keto cake recipes for my daughter’s 3rd birthday in two weeks. I want to show all my non-keto family members just how much I’m NOT missing with this WOE. :+1:

An AMAZING pecan pie, thanks to these forums
(Laurie) #2

Too funny!

(Katie the Quiche Scoffing Stick Ninja ) #3

Super glad your pie worked out :smiley:

(Ted) #4

Might want to check out Carrie Brown’s ice cream recipes. https://carriebrown.com/keto-ice-cream-scoop-cookbook.

I have not tried them yet. I first heard her on a 2ketodudes podcast a couple of months back. Remarkable story and apparently one hell of a chef, not to mention Carl swears her ice cream is amazing.

#5

Rather than making a shorter crust, cover the edges of the crust with aluminum foil, or get pie shields https://www.google.com/search?q=pie+crust+cover&rlz=1C1PRFE_enUS548US548&oq=pie+crust+co&aqs=chrome.2.0j69i57j0l4.11540j0j7&sourceid=chrome&ie=UTF-8. I have several different kinds, accumulated over 40 years of marriage, but they always seem to disappear when I need them, so I usually just tear strips of aluminum, double them over, and fold them over the crust edge. I normally make three foil strips, because trying to wrangle a long piece of aluminum foil around a pie is a circus.

(less is more, more or less) #6

This is great, thanks. I may try making this. I gotta point out, though, it’s 10 total grams of carbs, not 5. Between dark turkey meat and a slice of this, I’ll be fine.

(Keto Kid 4 Life) #7

Just saved the recipe. Making this pie for Thanksgiving.

(Deborah ) #8

So glad the pie worked out for you! I’ve been wondering about the holidays as I’ve always been the family’s pie maker/baker. This sounds like a good recipe. (But, how DO you measure 1.5 eggs??)

(Brian) #9

Something I’ve seen done…

You can take a square sheet of aluminum foil, fold in half, cut half of a circle a little smaller than half of your pie dish (straight side of the half circle on the fold such that the hole will be in the middle when unfolded), open it back up, place the hole you’ve cut over the center of your pie, and fold the edges down around the edge to hold it in place.

I’m sure most of you could have said that better but I hope the thought came through…

(Sue Collins) #10

That was going to be my suggestion as well. It works great! So glad your pie came out so well.

(Whitney) #11

I know! I felt the same! The author of the post says the following in a comment: “We beat them together and then use 3/4 of the 2 eggs that are beaten together. If you just use 1 egg you will get good results as well!”

(Whitney) #12

But I DID cover the pie crust with aluminum. Here is a picture of the pie before going into the oven. It had the aluminum cover on it, but the crust still burned on the top edges. Was the aluminum foil not pushed down against the crust well enough? Should it just be covering the crust or actually pressed in full contact with the crust? Should I have used the aluminum foil guard not just when the pecan filling was baking but also when the crust itself was baking? I appreciate all advice you have for me! (My mother-in-law always raves about her other daughter-in-law’s homemade carbage crusts and so I am sensitive about bringing a pie with a substandard crust and having people think that 1) Keto pies suck and 2) Whitney can’t bake.)

56186164656__0C7C10DD-73BB-4816-B6A5-4803789E9AE9
56186164656__0C7C10DD-73BB-4816-B6A5-4803789E9AE9.JPG3024×4032 2.74 MB

(Whitney) #13

You are right! I always count net carbs and that works for me, but I know others feel strongly about total carbs. I edited the original post to make it more clear. Thanks! Have a great day!

#14

I am not the best pie maker, but I have noticed a couple things.

First, have you ever toasted nuts in the oven? You put them in, and nothing happens for the longest time, then, BOOM, they’re burnt. Most keto crusts are either nut, or coconut flour like yours, which brown a lot quicker than wheat flour.

Another thing is, wheat flour crusts require slightly higher temps, and longer time to brown and get rid of that raw cereal taste. I have to keep a closer eye on Keto bakes.

Also, ovens are notorious for being hotter or cooler than the number on the dial indicate. It is possible your oven runs hot? You can usually get an oven thermometer from the grocery store for around $5.00, which is a cheap solution for an aggravating problem.

I recently had two problems while Keto baking. Both involved almond flour preparations, and both ended with over browned products. I think my problem was that my oven ran hotter than the originator’s of the recipes, because I baked them at the minimum of the time ranges.

I think I would cover the exposed top of the crust when blind baking (pre-baking), pre-bake for a couple minutes less, so it doesn’t actually get browned before filling, bake it at no higher than 350, and cover the crust more tightly. And watch that puppy like a hawk!

Good Luck!

#15

me too!
Happy holiday!

(Whitney) #16

Thank you for your tips! My second attempt pie crust worked great, my third attempt was a little overdone again. I think because I pre-baked it a little too long instead of your advice of the following:

I don’t have very much experience baking pies, but I am learning! :slight_smile: