Tag Archives: Pecan Pie

Pie #39 – Key Lime Pie – Low Carb Version

I Hope you are having a good weekend and wherever you are, the weather is mild. This weeks pie is the low carb version of a key lime pie.  I’ll be looking for low carb versions of pie for a bit. I have found a whopping three that fit the bill. So if you have any good recipes, send them my way please. This one seemed the most in keeping with the time of year.

I’ve also never done a ground pecan crust. Easy and mesmerizing.

The inspiration for this pie comes from The South Beach Diet and allrecipes. I made a few mods to their recipe.

The crust!:

1 cup ground pecans

3 tbsp. margarine spread, melted (I used I can’t Believe It’s Not Butter”)

1/2 tsp. Truvia sugar substitute

1/2 tsp. coconut extract

In a food processor, ground up the pecans and Truvia. Add coconut extract and melted butter and blend until combined. Place in 9 inch pie plate and spread along bottom and up sides of plate. It may not look like much in relation to the pan, but this is why I say it was mesmerizing.

The filling!:

1/2 cup heavy cream

1/2 tsp. Truvia sugar substitute

1 (6 ounce) package sugar-free lime-flavor gelatin

1/3 cup boiling water

1/3 cup cold water

2 (8 ounce) packages low-fat cream cheese, cut into pieces

1 tsp. lemon zest

1/4 cup fresh squeezed lime juice

1/2 tsp. coconut extract

2 tbsp. ground pecans (optional as garnish)

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 1/2 teaspoon sweetener until soft peaks form. Set aside.

In a large bowl with high sides (this is important, unless you want green gelatin mix all over your kitchen), mix the gelatin with boiling water until all the gelatin has dissolved. Stir in the cold water. Using an electric mixer, slowly beat in the cream cheese. After the cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high-speed until smooth. Carefully fold in the whipped cream. With a spatula, scrape mixture into the pie crust and smooth out. Sprinkle remaining 2 tablespoons ground nuts on top (optional). Refrigerate several hours or overnight to allow gelatin to set thoroughly.

I’ll have a slice after I eat dinner. During the Cowboys/Chargers pre-season game.

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Filed under Lime Pies, Non-bake Pies

Pie #30 – Pecan Pie with Creme de Cacao and Chocolate Chips

 It’s 104F in Austin today. Needless to say, things are moving slowly. Inside with air conditioning, baking and watching murder mysteries. Fun! I probably should have made something with ice cream. Pie number 30 is pecan pie with Creme de Cacao and chocolate chips. The original recipe called for Kahlua. Unfortunately, I don’t have any. And it’s Sunday so the liquor store is closed. You go with what you have, and perhaps serve it with ice cream.
The recipe is from epicurious.

Smiling pecan and chocolate

The crust was from the pie that I made last week.  If you want the recipe go to pie #29. Let’s just say, pre-made:)

The filling!:

1/2 cup sugar

1/4 cup ( 1/2 stick) unsalted butter, room temperature

1 tbsp. all-purpose flour

3/4 cup dark corn syrup

1/4 cup Creme de Cacao or Kahlúa or coffee liqueur

1 tsp. vanilla extract

3 large eggs

1 cup chopped pecans

1/2 cup semi-sweet chocolate chips (I added a full cup; I like chocolate)

2/3 cup chilled whipping cream (or cool hwip)

Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Creme de Cacao and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Or slather with Cool Hwip.

It’s a good gooey pie with the melted chocolate and it tastes like hot brownie with nuts. I have a bigger piece later, probably with the ice cream. Hey, it is HOT!

After serving be sure to cover and refrigerate.

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Filed under Booze Pies, Homemade Pie Crust Pies, Pecan Pies, Unique Pies

Pie #9 – Toasted-Pecan Pie

Greetings! For this weeks pie, I baked a toasted-pecan pie. It’s a relaxing day to bake here in Austin. It’s cloudy and cold and the NFL playoffs are in full swing.

Yummy Pecan Pie

I’m hoping  it’ll be the Packers and the Jets in the Super Bowl.

The crust:

1 1/3 cups unbleached all-purpose flour
1/2 tsp. salt
1 stick of chilled unsalted butter, cut into 1/2 in. cubes
4 tbsp. (or more) ice-cold water

Blend the flour and the salt in a processor for about 10 seconds. Add the butter, using on/off in turns until the mixture looks like a coarse meal. My favorite part of baking is doing battle with the food processor. Also note, it is not a good idea to stick a knife in an active food processor…

Add 4 tbsp. of cold water until moist clumps form.Add 1 tbsp. at a time if the mix is dry. Gather the dough in a ball, flatten, and wrap in plastic wrap. refrigerate for at least one hour to chill.

The filling:

3 cups pecans, divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/2 stick unsalted, melted butter
1 tbsp. vanilla extract
1/4 tsp. salt

Pre-heat oven to 350 degrees. Coarsely chop 2 cups of pecans and hold in reserve. Spread the remaining cup of pecans on a rimmed baking sheet. Toast in oven until nuts are aromatic and dark in color, about 12 minutes. Cool the pecans completely and grind finely in a processor. Maintain your oven temperature.

Roll out your dough disk on a lightly floured surface to about 13 inches around. Transfer to a 10 inch glass pie dish (or in my case, a 9 inch dish. I don’t have a 10 inch). Fold the dough underhang, forming a high standing rim; crimp edges decoratively. Freeze for 20 minutes while you pull together your filling…

Whisk the eggs in a large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pull the crust from the freezer and fill the crust.

Bake the pie until the crust is golden brown and filling is puffed and set (the center of the pie may move slightly when shaken), about an hour and 10 minutes. Transfer to rack and let cool at least 3 hours.

Serve slightly warm or at room temperature with fresh whipped cream.

I ended up with quite a bit more filling than I could fit into the pie crust. I think it’s because the pie dish I have is smaller than what the recipe called for. So I grabbed a

ready-made pie crust and made another pie. I’ll be bringing that one to work on Monday:)

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Filed under Homemade Pie Crust Pies, Pecan Pies