Almond Pecan Pie Recipes

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LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST



Low-Carb Pecan Pie with Almond Flour Crust image

A delicious alternative with an almond flour crust for those following a low-carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.

Provided by EPar91

Categories     Desserts     Pies     Pecan Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 ½ cups blanched almond flour
4 tablespoons melted butter
1 cup granular sucralose sweetener (such as Splenda®)
1 cup sugar-free maple-flavored syrup
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 ½ cups pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
  • Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
  • Bake in the preheated oven until filling is set, about 45 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 8.9 g, Cholesterol 92.6 mg, Fat 36.8 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 87.6 mg, Sugar 1.9 g

LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE



Low Carb Paleo Almond Flour Pie Crust Recipe image

This gluten free Low Carb Paleo Almond Flour Pie Crust Recipe is so flaky, tender and easy to make you'll never know it's better for you!

Provided by Taylor

Categories     Dessert

Time 35m

Number Of Ingredients 8

1 Cup Almond flour ((100g)*)
1/2 Cup Tapioca starch ((65g) **)
3 Tbsp Coconut flour ((21g))
2 Tbsp Monkfruit
3/4 tsp Sea Salt
5 Tbsp Cold butter, (cut into tiny pieces)
1 Egg yolk
2 tsp Ice water

Steps:

  • Line the bottom of a 9 inch pie plate with a circle of parchment paper. (I just trace it and cut it out, using cooking spray to adhere it down.)
  • In a large bowl, mix together your almond flour, tapioca starch, coconut flour, monkfruit and salt.
  • Cut in the butter, until it is broken down into pea-sized balls and the mixture is crumbly, almost like very thick streusel crumbs. I prefer to use my hands for this, but you could also use a pastry blender or a food processor!
  • Add in the egg yolk and ice water and use your hands to mix until it forms a ball, making sure you get that egg yolk nice and mixed. Pat it into a disc, wrap with saran and chill for at least 2 hours
  • Once chilled, roll it between 2 layers of parchment paper to just under ¼ inch thick and preheat your oven to 375 degrees.
  • Gently flip the parchment paper right over onto the prepared pie plate and very gently pull the parchment off, using your hands to fix any cracks, and shape the sides. The crust will stick in spots, so just be very gentle pulling the parchment off. Since there is no gluten, this crust can handle being worked, so you can stick together any pieces that fall of, or any holes, after the crust is off the parchment. ***
  • Poke holes all over the bottom with a fork and bake until the bottom is lightly golden, and the sides are a deep golden, about 15-17 minutes. If you don't want the crust to brown too much before baking again with a filling, bake it for 8 minutes and then gently tent tin foil over top and bake an additional 9-10 minutes until lightly golden.
  • Let cool and then fill!

Nutrition Facts : Calories 1457 kcal, Carbohydrate 92.7 g, Protein 27.9 g, Fat 115 g, SaturatedFat 44 g, Cholesterol 339 mg, Sodium 1804 mg, Fiber 18.3 g, Sugar 5.2 g, UnsaturatedFat 21.3 g, ServingSize 1 serving

ALMOND-PECAN DATE TRUFFLES



Almond-Pecan Date Truffles image

My daughter and I came across a date candy recipe when she was learning about ancient Egypt. We changed some of the spices and nuts to suit our taste. My dad was a beekeeper and Mom always made a coconut date ball for Christmas. The truffles remind me of past Christmases and are ideal for something quick yet festive on a holiday tray. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1/3 cup apple juice
1 package (8 ounces) chopped dates
1 cup finely chopped pecans, toasted
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup ground almonds, toasted

Steps:

  • In a microwave, warm apple juice. Stir in dates; let stand 5 minutes to soften, stirring occasionally. Remove dates from apple juice; discard liquid. Transfer dates to the bowl of a food processor fitted with the blade attachment; process until smooth. Add pecans and spices; pulse just until combined (mixture will be thick). , Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate, covered, 30-60 minutes., Roll date balls in almonds.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

PEACH PIE WITH ALMOND-PECAN STREUSEL



Peach Pie With Almond-Pecan Streusel image

Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

Provided by Beth A.

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch pie shell
5 cups peaches, peeled, sliced (5 to 6 large peaches)
1/2-3/4 cup granulated sugar
2 1/2-3 tablespoons cornstarch
1 dash ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1 cup nuts, chopped (mixture of almonds and pecans)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
  • Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
  • Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
  • Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6

ALMOND PECAN PIE



Almond Pecan Pie image

Make and share this Almond Pecan Pie recipe from Food.com.

Provided by BlackBalletFlats

Categories     Pie

Time 1h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening or 1/3 cup butter
2 -4 tablespoons cold water
4 eggs
1 cup brown sugar
1/2 cup maple syrup
4 tablespoons butter, melted
1 tablespoon vanilla
1/2 teaspoon salt
1 1/2 cups pecans
3/4 cup sliced almonds

Steps:

  • Preheat oven to 375.
  • To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
  • To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
  • Whisk.
  • Stir in the pecans and sliced almonds.
  • Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
  • Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
  • Bake at 375 for 40-50 minutes, or until filling has set.
  • Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
  • Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.

Nutrition Facts : Calories 571.8, Fat 36, SaturatedFat 8.2, Cholesterol 121, Sodium 379.7, Carbohydrate 57.1, Fiber 3.4, Sugar 40.1, Protein 8.5

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