Pecan Pie is a popular addition to the Thanksgiving dessert table. Its origins are somewhat obscured, but it seems to have been developed sometime in the 1800s, either in New Orleans or Alabama. Sugar custard pies, like treacle pie, were popularized in the Medieval period in Europe. This tradition gave birth to American classics like the shoofly pie, chess pie, and pecan pie. Generally, the custard is made with butter, egg, and a syrup (often corn syrup or maple syrup). This recipe mimics the sweet and sticky filling without actually using sugar, making a much healthier dessert.
On the Ingredients
- Pecans are a nut produced by a type of hickory tree native to the southern regions of the United States and northern Mexico. They’re delicious, rich, and very nutritious. They contain a lot of dietary fiber, healthy fats, vitamins, and minerals. They’re a great source of monounsaturated fatty acids, which may benefit the heart. (Read more about pecans.)
- Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it.
No-Sugar Pecan Pie
8
servings30
minutes50
minutes1
hour20
minutesPecan Pie is a popular addition to the Thanksgiving dessert table. Its origins are somewhat obscured, but it seems to have been developed sometime in the 1800s, either in New Orleans or Alabama. Sugar custard pies, like treacle pie, were popularized in the Medieval period in Europe. This tradition gave birth to American classics like the shoofly pie, chess pie, and pecan pie. Generally, the custard is made with butter, egg, and a syrup (often corn syrup or maple syrup). This recipe mimics the sweet and sticky filling without actually using sugar, making a much healthier dessert.
Ingredients
3/4 cup butter
1 cup allulose sweetener
1 1/2 tsp vanilla extract
1/4 tsp salt
3 large eggs
1 1/2 cups pecan halves
Directions
- On a floured surface, roll out the dough to 1/8-inch thick. Carefully transfer to a 9-inch pie pan.
- Trim the edges so an inch of extra dough hangs down over the edge of the pie pan. Roll up the edges and crimp. If you’re using a metal or enamel pie pan, put the shell in the freezer while you make the filling. Otherwise, set it aside.
- Preheat the oven to 350° F.
- In a large saucepan over low heat, melt the butter and allulose, stirring until the sweeteners have dissolved, about 3 minutes.
- Remove from heat and whisk in the vanilla extract and salt. Make sure the syrup isn’t too hot, then whisk in the eggs and stir continuously.
- Place the pecans in the pie shell and pour the filling over the top.
- Bake 35 to 45 minutes until the filling is mostly set, but the middle still jiggles slightly when shaken. Serve warm or chilled, with whipped cream or dairy-free substitute.
