Sugar Free Pecan Pie

In an effort to reduce my mood swings, I decided to re-evaluate my diet.  As a result, I am eating a whole lot more wholesome foods, coupled with a whole lot less refined sugar. 

That said, with the feeling of fall in the air recently, I have been

C.R.A.V.I.N.G.

Pecan Pie.

Seriously.  It has been OBNOXIOUS.  The crazy thing was, I had the hardest time finding a recipe that had all the goodness of my moms, with none of the sugar crashing mood swings.

Eventually, I gave up and decided to rewrite my own mother's tried-and-true recipe.

It.was.divine.  Totally hit the spot.

Will warn, it has a side benefit effect of torture if you enjoy more than a small slice at any one point in time.  I figure this keeps me honest in my goal to live well on veggies, while allowing me to enjoy the luxuries of dessert.

Sugar Free Pecan Pie

recipe adapted from Mom

Crust:
2/3    almond flour
1/3    unsweetened flaked coconut
1       Splenda packet
3/4    stick butter

Mix with a pastry mixer (I used the hand held manual version)
Add additional almond flour until mix is similar to cheesecake crust

Bake at 425 degrees F for 10 mins

The coconut mixed in with the almond flour gives it a nice caramelized crunch that really satisfies as a crust.


Pie:


3      eggs
1c    all purpose SF syrup
2/3c Ideal brown sugar
1/3c butter
1c    pecans
1/2c SF chocolate bites  (I used 5 individual wrapped candies cut into 4s)

Bake at 375 degrees F for 25 mins or until knife comes out clean.

I pulled mine out around 20 mins, as I mins (thinking that only applied to traditional crusts).  As a result it was pretty runny, but refrigerating it allowed it to harden up to the texture I was accustomed to having.  Also, I've read xathom can be added as a no flavor thickener. I have to play with that part. Regardless, this hit the spot with zero guilt!