Pecan Pie ala Kevin

By scottsdalejulie

Ingredients

• #1
• Kevinpa
• Guest
• Join Date: Dec 2005
• Location: Pittsburgh, PA
• Posts: 5,240
• Gallery: Kevinpa
• Stats: 230/160/165
• WOE: Low Carb Maintenance
• Start Date: May 2005 Pecan Pie Anyone?
• Pecan Pie
• 8 servings 5 carbs each.
• Crust
• 1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
• 3/4 c. Carbalose flour
• 1/4 c. resistant wheat starch
• 2 T. + 1 t. cold water
• Cut shortening into flour until the particles are like small peas.
• Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
• Roll out between 2 lightly dusted(WPI) sheets of wax paper.
• Set dough into 9 inch pie plate.
• Prick crust all over with a fork and set aside.
• Filling
• 2 Eggs
• 1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
• 1/4 Cup Erythritol
• 1/2 cup equivalent liquid splenda
• 2 Tablespoons Carbalose flour
• 1/4 Teaspoon Salt
• 1 Teaspoon Vanilla
• 1-1/2 Cups pecans
• Preheat oven to 375.
• Spread pecans in the unbaked 9-inch pie shell.
• Mix remaining ingredients and pour over pecans.
• Bake in 375 oven for 40 to 50 minutes or until filling is set.

Preparation

Step 1

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