Ingredients:
Crust:
- ½ package of LC Pie Crust Mix
- 1/4 cup unsalted butter, frozen
- 3 Tbsp shortening, frozen
- 2 Tbsp heavy cream
- 1/2 Tbsp white vinegar
Filling:
- 3 cups pecans (2-1/4 cups chopped and 3/4 cup halves)
- 3/4 cup LC White Sugar Sweetener Inulin
- 3/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1-1/2 cups heavy cream
- 1 large egg
Method:
- Preheat the oven to 450 degrees
- Prepare a half recipe of LC Pie Crust Mix according to package directions.
- Pre-bake the crust for 10 minutes. Remove from the oven and set aside to cool.
- Lower the temperature of the oven to 350 degrees F
Prepare the Filling:
- In a large pan over medium-low heat, melt the butter.
- Add LC White Sugar Sweetener and stir frequently until it’s all melted and begins to brown.
- Carefully add the heavy cream. Add the sea salt and allow it to gently simmer for about 15 minutes, stirring occasionally until it thickens.
- Remove the pan from the heat and stir in the vanilla.
- Allow the mixture cool for about 20 minutes.
- After the filling has cooled, whisk the egg in a separate bowl and whisk it into the filling.
Assemble the Pie:
- Place the chopped pecans evenly over the pre-baked crust.
- Pour the filling mixture evenly over the chopped pecans. Lightly shake the pan so the mixture seeps in between the chopped pecans.
- Arrange the pecan halves on top of the mixture.
- Cover the edges of the pie crust with foil or use a pie shield leaving the filling uncovered.
- Once the oven temperature has lowered to 350 degrees, bake the pie for 30-40 minutes or until the filling is set and the top is golden and doesn’t jiggle.
- Allow the pie to cool completely to set and refrigerate for at least 1 hour before slicing.
- Slice and serve topped with sugar free whipped cream if desired.
- Enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.