READY IN: 1hr 35minsYIELD: 12 Slices
1cup finely chopped pecans
3⁄4 cupbutter (melted)
3⁄4 cup powdered artificial sweetener (I use monk fruit sweetener powdered)
1 1⁄2 cupsheavy cream
3tablespoonsmaple syrup, i use lakanto(sugar-free)
2cups chopped pecans
3⁄4 cupwhole pecans, for topping
Serving Size: 1 (90) g
Servings Per Recipe:12
Calories from Fat 440 g 93 %
Total Fat 48.9 g 75 %
Saturated Fat 17.6 g 87 %
Cholesterol 91.8 mg 30 %
Sodium 329.9 mg 13 %
Total Carbohydrate9.1 g 3 %
Dietary Fiber 3.3 g 13 %
Sugars 4.6 g 18 %
Protein 4.3 g 8 %
Preheat the oven to 350 degrees F (177 degrees C).
In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.
Reduce the heat in the oven to 325 degress.
In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
Add the cream and salt and, bring to a boil andturn heat down to a simmer.
Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon.The thicker, the better, but don’t burn it.
Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
With the pie crust and the filling cool (15-20 minutes) and cool enough to not cook the eggs, whisk in the egg.
Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don’t burn the crust!
Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
Serve with some whipped cream topping or ice cream of your choice.
Source: Read Full Article