Recipe: Custard Pecan Pie (low carb)

CUSTARD PECAN PIE

1 unbaked pie shell (Basic Low Carb Pie Crust, recipe follows)
FOR THE NUT MIXTURE:
2 Tablespoon butter, melted
2 Tablespoon Splenda
1/4 teaspoon caramel extract
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup pecan pieces
FOR THE FILLING:
4 eggs
1/2 cup water
3/4 cup heavy whipping cream
1 cup Splenda
2 teaspoons liquid Sweet-N-Low
1 teaspoon molasses
1 teaspoon vanilla extract
2 teaspoon caramel or maple extract
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum

Prepare pie crust; set aside.

PREPARE THE NUT MIXTURE:
In a bowl, melt 2 Tablespoons butter. Then - stirring after each addition - add 2 Tablespoons Splenda, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.

Preheat oven to 350 degrees F.

PREPARE THE FILLING:
Beat eggs, water, whipping cream, 1 cup Splenda, liquid sweetener, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Pour filling into crust, sprinkle nuts on top.

Bake at 350 degrees F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!

Makes 8 servings
12 carbs per serving (including crust)

BASIC LOW CARB PIE CRUST:
3/4 cup vanilla whey protein powder
1/3 cup oat flour
2 Tablespoons finely ground almonds (almond flour)
1/2 cup shortening
1 to 2 Tablespoons very cold water

Mix together vanilla whey protein powder, oat flour, and almond flour. Cut shortening into flour mixture with two knives or a pastry blender, using a cutting motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling.

This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9-inch pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browning too much before pie filling is done.

Pour filling into crust and bake per directions.

If you need a completely baked crust (for cream fillings or no-bake cheesecake etc), pierce crust with a fork and bake at 350 degrees F for 5-10 minutes. Watch it closely to prevent burning!

Entire crust has 30 grams carbs.

Source: Low Carb Luxury