Crustless Pecan Pie Recipes

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

CRUSTLESS PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• In a large bowl, whisk eggs until frothy. Add brown sugar blend, flour, syrup, margarine, vanilla, and salt; mix well. Pour mixture into pie plate. Place pecans on top of filling.
• Bake 35 to 40 minutes or until set. Let cool and serve. Refrigerate leftovers.

KETO PECAN PIE

Steps:

• Preheat oven to 375°F
• Melt butter in microwave
• Place all ingredients (except pecans) into a mixing bowl and mix well
• Pour mixture into a 9" glass pie plate and place into the oven
• Bake for 20 minutes
• Remove from oven and place pecan halves on top; return to oven
• Continue to bake for another 25 minutes or until fork comes out clean
• Remove from oven and let cool for at least an hour
• Grab a spoon and dig in!

CRUSTLESS PECAN PIE IN A BOWL

Steps:

• Melt the butter in a small ceramic bowl in the microwave.
• Add the second set of ingredients to the melted butter in the bowl and whisk.
• Add the xanthan gum a little at a time while whisking so it doesn't clump, then add the collagen and whisk again. The collagen will probably be a bit clumpy but the clumps will dissolve when you whisk the mixture after heating it.
• Microwave for 1 minute, then whisk the "caramel" smooth. Microwave for another minute or until the caramel is a golden color (not super dark or thick). Whisk again.
• Let the caramel cool off for a minute or two.
• Add the egg yolk and whisk smooth. Stir in the pecans (chopped fine or left in halves and pieces according to your preference). It's best if the pecans aren't frozen.
• Microwave for 50 seconds or until nearly set all the way through but still a bit wet on top in the center. Keep an eye on it and don't overcook - better underdone than overdone in this case! My microwave is on the weak side so you may want to check it at 30 seconds and keep close tabs on it from there.
• I recommend eating this warm with low-carb ice cream or a dab of Reddi-wip! It's not bad cold, either.
• Since this pecan pie contains protein of its own you can use it as a meal or snack (don't forget your veggies!), but it is pretty calorie dense so I don't recommend eating the whole thing as dessert after a heavy S meal. Share with someone or put half in the fridge for later.

CRUSTLESS PECAN PIE

Steps:

• Make the syrup for the pecan by by placing the butter in a saucepan over high heat.
• Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn.
• Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk often, watch for specks of brown (this is brown butter....so good on veggies!). Get it as dark as you can without creating "black butter!" Immediately add the Wholesome Yum and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
• To make the filling, in a medium bowl, beat the eggs with the cooled syrup, vanilla and pecans. Pour into an 8 inch pie pan and bake at 325 degrees F for 30-35 minutes or until set.
• Serve with my keto vanilla bean ice cream!

CRUSTLESS PECAN PIE

Steps:

• mix put in to a pie plate bake at 325 for 45 minutes.