Luscious Caramel Pecan Pie
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Luscious Caramel Pecan Pie
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This makes a total of 12 servings of Luscious Caramel Pecan Pie. Each serving comes out to be 351.5 Calories, 31.45g Fats, 2.75g Net Carbs, and 6.25g Protein.
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Ingredients
Crust
- ½ cup almond flour blanched
- ¼ cup hazelnut flour
- ¼ cup coconut flour
- ¼ cup butter melted
- ½ cup natural white sweetener LC-Sweet brand
- ¼ teaspoon salt sea salt
- 1 egg large
Caramel Sauce
- ¼ cup natural white sweetener LC-Sweet brand
- ¼ cup natural brown sweetener can use all white, LC-Sweet brand
- 2 tablespoons butter softened
- ¼ cup water
- 1 egg large, yolk
- ½ teaspoon vanilla extract
- 1 teaspoon molasses organic
Pie Filling
- 3 egg large, pastured
- 1 cup natural white sweetener LC-Sweet brand
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 3 cups pecans raw
Instructions
Toast your pecans first!
- Preheat oven to 350F. Spread 3 cups of pecans on greased parchment paper and bake for 5 minutes. Set aside.
- Reduce oven to 325F.
For crust
- Grease 9” deep dish pie pan with butter or coconut oil.
- Combine dry ingredients in food processor. Mix.
- Mix in butter and egg, then add dough to pie pan. Spread to edges and crimp if you desire.
- Bake in your 325 degree oven for 15 minutes. Set aside and increase oven to 350F.
For Caramel Sauce
- Mix water and yolk until well blended. Add remaining sauce ingredients and whisk together.
- Bring to a boil over medium high heat, stirring constantly. Allow to boil for 1 minute and remove.
- Set pan in bowl of ice water to cool.
For filling
- Mix eggs and sweetener in a bowl. Add remaining ingredients except pecans and mix.
- Spread chopped pecans over the bottom of your pie crust.
- Pour filling in and arrange unchopped pecans as you wish
- Cover pie edge in aluminum foil and bake for 35 minutes at 350 degrees.
- Remove, let cool, and enjoy!
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