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This is the first time that I am making a keto pecan pie so I hope you like it. I am enjoying using these pie pans with removable bottom and they are easy to remove including the bottom plate unlike spring form pans. You can easily get these online and they come in many various sizes but the standard size is 9 inch. I have actually built up a collection already including the mini ones hehe.. And now that I am all into making pie crusts, these pie pans are really useful and they make such nice shaped crusts with a slim filling.
I developed this crust to be vegan but you can also make it non-vegan. I also wanted it to be able to roll out and transferred onto a pie pan so I had to add some xanthan gum and it worked. So I can explore further with recipes that requires double layer of crusts.
Pecan pie is basically a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. So for this keto version, I managed to use keto friendly ingredients including sugar free maple syrup which makes the pecan pie so fragrant. It is quite simple and easy to make but this time, I had to use the food processor because the xanthan gum makes the dough sticky so handling with hands is quite a sticky business.
You can use this flexible vegan crust for any sweet or savory recipes including my recent keto lemon tarts (see links below). I will be coming out with some savory pies so stay tuned for it.
The recipe can be viewed and printed at this link;
[ Total Servings = 12 ]
Per serving ;
Total Carb = 8.8 g
Dietary Fiber = 5.7 g
Net Carb = 3.1 g
Calories = 362
Total Fat = 35.9 g
Protein = 7 g
Almond Flour = 240 g / 2 cups
Vegan Cold Butter = 80 g / 1/3 cup (OR Regular cold butter for non-vegan version)
Erythritol = 40 g/ 3 1/4 tbsp (OR any keto friendly sweetener)
Xanthan Gum = 12 g / 3 tsp
Salt = 1 tsp
Cold Water = 80 ml / 5 1/2 tbsp
(Note: The dough should be a little on the dry side so do not add too much water. When too much water is added, the dough will be sticky and difficult to roll but you can add a bit more almond flour to fix it.)
NOTE: You can also use the Almond or Coconut Flaxseed Crusts from my Keto Lemon Tart Recipes here. Check out the links here;
Chopped pecans = 128 g / 1 cup
Half pecans (for decoration) = 100 g / 0.8 cup
Lakanto sugar free maple syrup = 65 g / 3 tbsp (OR any keto friendly sugar free maple syrup)
Lakanto brown sweetener = 70 g / 1/3 cup (OR any keto friendly sweetener)
Flax eggs = 3 flax eggs = 21 g / 3 tbsp flax meal + 135 ml / 9 tbsp water (Mix together and let it rest for 15 mins to thicken up) (OR 3 large eggs for non-vegan version)
Vegan Melted Butter = 60 g / 1/4 cup (OR regular butter for non-vegan version)
Coconut Cream = 120 ml / 1/2 cup (OR Whipping cream for non-vegan version)
Salt = 1 to 2 tsp
1. Preheat the oven at 350F or 180C.
2. In a food processor, add all the dry ingredients for the crust including the butter. Pulse a few times until crumbly. Then add the cold water and pulse until a dough is formed.
3. Transfer dough onto a parchment paper. Cover with another parchment paper and roll into a round shape until your desired thickness. For this recipe, use a 9 inch pie pan which is non-stick with a removable bottom. Grease the pan. The dough should be 1 inch bigger than the pie pan.
4. Flour the rolling pin and lift the dough gently with the rolling pin and place over the pie pan.
5. Flatten the edges and cut off the excess dough.
6. Prick some holes with a fork and freeze the dough for 15 minutes.
7. After freezing, line the dough with a parchment paper and add any suitable weights.
8. Blind bake the dough for 15 minutes. After that remove the paper and weight. Tent the pan with foil to prevent from over browning of the edges and bake again for another 15 minutes.
9. Meanwhile, prepare the filling.
10. In a pan, add all the ingredients except the chopped and half pecans. Cook over medium high heat until slightly boiling then add the chopped pecans. Cook over low heat until thickened then remove and spoon onto the crust. You can fill until the brim or 3/4 high. Cooking the filling reduces the baking time.
11. Decorate with half pecans.
12. Bake for 20 minutes. If the pecans are browning too fast, cover with foil.
13. Let it cool until room temperature then chill in the refrigerator for at least 2 hours or overnight.
14. This pecan pie can be kept in the refrigerator up to a week or frozen for months.
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