Perfect Pecan Pie
My husband loves pecan pie! And I feel like when I say he loves it that you think I mean he just likes pecan pie. No – he LOVES it!
So, there can be no Thanksgiving or Christmas here at our house that doesn’t include a pecan pie. Do you say pe-kahn or pe-can? We are from the South and in the South, we call it pe-can pie! 😊
Once Doug got diagnosed with diabetes, I had to figure out how to make this pie so it wouldn’t put both of us in a sugar coma. And, I have to say, it is absolutely DELICIOUS!!! This recipe is from Doug’s Granny, Mrs. Edna Vibbert. She was a fabulous cook and you couldn’t beat a pie made by that sweet woman. I’ll include her recipe at the end for family members and if you’d just rather have it without buying any special ingredients.
One of the most important components of the pie is the crust. At our house, we refer to it as Granny’s crust because if you make a pie any other way then it’s just not a good pie. We basically use her same recipe but we do substitute gluten free flour and avocado oil. I’ll include that crust recipe at the end of this post as a bonus recipe for you!
Today, we’re focusing on making this pie filling (the main sugar culprit) more healthy though so let’s get down to it!
Janie’s Pecan Pie
(as adapted from Granny’s original recipe)
Ingredients:
3 eggs
½ cup Lakanto monkfruit sweetener
¼ cup coconut sugar
¾ cup maple syrup
2 cups of pecans
1 T gluten free flour
1 tsp vanilla extract
2 T melted butter
Whisk the eggs, add the sugars and syrup and mix well. Add gluten-free flour, vanilla extract, and melted butter. Add in pecans and mix. Pour in a prepared pie shell (or preferably, Granny’s crust!) and bake at 350 degrees for 45 minutes or until the center is no longer runny or jiggly.
We like to serve it with cool whip or whipped coconut cream. Enjoy!
