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Recipe and pictures updated 9/29/15.
As I grew older, pecan pie became one of my favorite pies (along with peanut butter and shoofly). When I was a child, I loathed nuts in my desserts. However, now that I am an adult, I have put away childish aversions. Mostly. I still don’t like coffee.
The sad story is that there are very few low-carb pecan pie recipes available to the general public. And with good reason…I mean, corn syrup is a key ingredient in pecan pie, and I have yet to find a healthy alternative to corn syrup. However, I have now found a good alternative to pecan pie. It’s not as “syrupy” as the original, and it has a custardy layer, but it has the flavor and it’s really good. My mom actually used to make a “naughty” pecan custard pie, so this isn’t too much different from what I’ve grown up on. I’ve made 5 pecan pies in my quest to give you the perfect one, and each (even the non-perfected ones) has disappeared…
This pie recently received a major overhaul in time for the twenty-fifteen holiday season. I liked my old pecan pie recipe a lot, but I heard some complaints from people, so I am now offering you a new and improved recipe. More or less, I wanted a great pecan pie recipe for my upcoming cookbook. 😉 This new recipe is actually a lot easier than the old one – at least the directions are simpler – so that’s always cool.
I just developed a roll-out-able pie crust with my Baking Mix, and as soon as I test it with a cream pie, I’ll be posting the crust in its own separate post so it can get the recognition it deserves. The crust recipe is included in the recipe below for your convenience.
You can find this pie recipe as well as another crust recipe option in my cookbook. It’s a little more finicky but also a little lighter in texture (no egg).
- 1 cup Briana's Baking Mix
- ¼ cup cold butter
- 1 egg
- ⅛ tsp. salt
- 1½ tsp. Truvia or ¾ tsp. THM Super Sweet Blend
- 2 T Greek yogurt
- 2 T cold water
- 3 eggs
- 1 stick salted butter, melted
- ¼ cup THM Gentle Sweet (see Notes section below for sweetener substitution options)
- 1 T Briana's Baking Mix
- 1 tsp. Grandma's molasses
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 1 cup chopped pecans (feel free to add more; I was trying to be economical)
- ½ cup unsweetened almond milk
- ½ cup heavy whipping cream
- First, make the crust. Grate the cold butter into a mixing bowl with the Baking Mix, egg, salt, and sweetener. Use a pastry cutter to combine until the mixture is crumbly. Add the Greek yogurt and water and continue mixing with the pastry cutter or a fork until well mixed. Chill the dough in the freezer for a few minutes to make it easier to roll. Roll it between two sheets of parchment paper, then take the top sheet off and flip the crust into a greased 9 inch pie plate. Press, patch, and trim as desired, and flute the edges. Prebake at 350 degrees F for 6 minutes.
- For the pie filling, beat all the ingredients for 30 seconds or until frothy and completely mixed. Pour into the prebaked pie shell and bake at 350 degrees F for 45 minutes or until set. If the crust starts getting too brown, cover the pie with a sheet of tinfoil to protect it.
- Let the pie set for at least 10-15 minutes before cutting. You can serve it warm, but I prefer it cold after it's been refrigerated overnight. Store leftovers in the refrigerator. Serves 6-8.
Sweetener conversion chart
- Grandma’s Molasses (gluten and nut free)
- THM Super Sweet Blend and Gentle Sweet plus many other great products are available from the Trim Healthy Mama online store.