Pecan Pie

Prep Time: 25 mins
Bake Time: 45 mins
Makes 9” pie, Serves 10

Traditional pecan pie relies on corn syrup and eggs to get the gooey texture and rich caramel flavor we all love around Thanksgiving.  Both regular sugar and corn syrup are rapidly digesting carbohydrates with zero nutritional value, but corn syrup is even more dangerous.  Corn syrup carries a higher glycemic index of about 85, which means it spikes blood sugar even faster than regular sugar which has a glycemic index of about 65.   High blood sugar equals high insulin which leads to insulin resistance, inflammation, weight gain and eventually type 2 diabetes.

  
Multiple people have told me this detoxed pecan pie is the best they’ve ever had.  Pecan pie is my absolute favorite Thanksgiving dessert. I worked hard to make sure the Sweet Swaps could produce the PERFECT sweet and gooey, caramel kissed pie that your family will request year after year.  My version is loaded up with pecans, has a crisp buttery crust, tastes like the real deal with only a few slowly digesting healthy carbs.  Top this with coconut whipped cream or sugar-free vanilla ice cream to complete your Thanksgiving dinner!

Directions:

Preheat the oven 350 degrees.  Grease a 9” pie dish.  Prepare a vented piece of foil by cutting a 3-4” hole in the center of a large piece of aluminum foil. The vented foil allows the pie to fully bake without burning the crust. 

Pie Crust:  Mix the Flour Swap, Sugar Swap and salt together. Add Butter Swap and mix well until crumble dough texture is achieved.  Add a tablespoon of water if needed.  The dough should be crumbly but stick together when pressed. Press the dough evenly into a greased pie dish.  Par-bake the pie crust for 8-10 minutes until slightly golden, then remove from the oven.  

Filling: Coarsely chop the pecans leaving some whole, and spread evenly into your par-baked pie crust.  Mix Sugar Swap, Egg Swap, Butter Swap, vanilla extract and salt in a small saucepan.  Bring to a boil while stirring frequently for 5 minutes.  You only need to boil long enough for the sugar to dissolve and the mixture turn slightly darker in color.  Remove from heat and use a whisk to stir in the Flour Swap and cinnamon until smooth.  Pour over the pecans and make sure the mixture is evenly dispersed.  

Cover with vented foil and return to the oven to bake for 45-50 minutes until done.  Remove from the oven, remove the foil and cool on a rack to room temperature before transferring to the fridge to set completely overnight.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.

Slice and serve with a scoop of ‘simple keto vanilla ice cream’ or ‘coconut whipped cream’ (recipes on website).  Store covered in the fridge for up to 5 days.