Botten pa pajen ar ju helt valfri … i ett recept anvander de en Atkinsmix men det gar precis lika bra att gora botten utav mandelmjol eller vad man nu vill ha. Akta Pecan Pie har en botten … annars kallas det for Custard. 

Jag har boldat texten dar personen i forsta receptet beskriver hur hon anvander Stevia … for er som foredrar det …

Sockerfri sirap finns under olika namn men de ar alla gjorda pa Maltitol som kan ge diarrhea om man ater for mycket eller har kanslig mage. PolyD ar ocksa en slags sotningsmedel - det ar ocksa en sugar alcohol men raknas ocksa som fiber. Alla dessa produkter finns att kopa pa netrition.com och iHerb etc.., sa det ar inga problem for er som handlar fran Staterna over internet.

Man kan ocksa koka sin egen sirap utav Maltitolpulver eller PolyD (kops ocksa over internet). Man maste ha na'n slags sirap eftersom Pecan Piefyllning ska vara litet seg annars ar det inte traditionell Pecan Pie. For er som inte vill anvanda sotningsmedel … ja, ni far vara utan akta Pecan Pie

Maple Pecan Pie

Chef Greg Pryor
As close to traditional pecan pie as controlled carb baking gets,
this holiday dessert was created by Miami-based Chef Greg Pryor.

Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins Bake Mix
3 packets sugar substitute
1/2 stick butter, melted

Filling:
1 1/2 cups Atkins Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups toasted pecan pieces

1. Heat oven to 350ºF. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375ºF.

2. For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature.

3. In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool.

Pie may be refrigerated for up to 3 days. Reheat in a warm oven before serving.

Servings: 8

-----

I make a few changes… I use oat flour instead of the bake mix in the crust, I use Log Cabin SF maple syrup instead of the Atkins (must be something made with Splenda, not aspartame), and I sub liquid stevia for the 18 packets of sweetner (equal to 3/4 cup sweetener) in the filling. It's a great pecan pie.

Unbelievable Pecan Pie

Posted on November 25, 2008 by Low Carb Recipes

Serves: 8 decent size servings
Carbs Per Serving: not sure, but none (effective) in syrup, very few in the rest. Not good at math.
Prep Time: less than half an hour.
Effort: Easy

Ingredients:
1 1/2 cups almond flour,
1/2 stick melted butter, for crust
3 beaten eggs,
1 cup Splenda,
1 tsp. vanilla,
2 tbls. melted butter,
1 cup STEEL’S SUGAR FREE COUNTRY SYRUP,
1 1/2 cups pecans.

How to Prepare:
for crust.... add almond flour to butter, mix. Press into 8 or 9″ pie plate. Refrigerate.

For Filling…. Beat eggs, add Splenda. Beat. Then add vanilla, butter and syrup. Mix well, then add pecans. Bake at 350* for about 45 minutes.

Pecan Pie Cheesecake

2-8 ounces cream cheese, softened
1 egg
1/2 cup Splenda
1 teaspoon vanilla
1-1/4 cups pecan halves
2 eggs, slightly beaten
1/4 cup Splenda
2/3 cup corn Syrup
1/2 teaspoon vanilla

Preheat oven to 350°F.
*Combine cream cheese, 1 egg, 1/3 cup Splenda,
and 1 teaspoon vanilla.
*Beat until light and fluffy. Spread over bottom of pan.
*Arrange pecans on the cream cheese mixture.
*Mix remaining eggs, sugar, corn syrup and vanilla;
stir until well- blended. Carefully pour over pecans.
Bake at 350°F 50 to 55 minutes or until just set in center.

Light Corn Syrup

2 cups polyd
3/4 cup water
1/8 teaspoon salt
1/4 teaspoon vanilla
1/2 cup Erythritol (sp?)
simmer 7 minutes let cool