It’s excellent. Less sickly sweet than the karo syrup version.
Interesting. Bean pie or mock pecan pie is not uncommon in certain circles (Nation of Islam fundraisers often sell bean pie), but I’ve never seen bean AND pecan pie. I could see it working, though, as bean pie can be quite tasty.
Bean pies are great. Bean pies masquerading as pecan pies are not. It’s quite a switch to have your taste buds primed for the latter and get the former instead.
FWIW, I googled Sugar Free pecan pie and found this recipe:
3 eggs
28 pkg. Equal
1 c. diet syrup
1/4 c. melted butter
1 c. pecans
1 (8 inch) pie crust
Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put into unbaked pie crust. Pour in pie shell and bake at 350°F until golden brown.
Words fail me.
My husband had pecan pie tonight and it came with caramel sauce
Well, FWIW, I’ve made lots of sugar free recipes just because sometimes you really want a particular food even though you don’t eat sugar. That one sounds pretty nasty (Equal?! gross) but I’ve made some pretty serviceable sugar free desserts.
I don’t think I’d try pecan pie since it seems sort of pointless without sugar, but I’m sure it could be done with current food additives – sugar alcohols have changed the game a great deal.
I get the sugar free part, in general. It’s this particular recipe that made me pause.
Apropo of this thread I realized early Sunday morning that I had 1 1/2 cups of salted roasted whole almonds, Some bottles of vanilla flavored light corn syrup and brown sugar that my niece used for Caramel Popcorn at Christmas/New Year Time, Chocolate chips that I had been waiting to use in Toll House Cookies, Butter and Vanilla. Subsequently, I found Emeril’s Pecan Chocolate Chip Pie Recipe at Martha Stewart’s site. I substituted the Almonds for the Pecans verbatim though… maybe some more chocolate. I would bake between 350F and 360 F for 70 minutes instead of the recommended 375F, though. Much too high… it burnt my crust and made the filling much to dry. Otherwise t is a delicious chocolate almond pie in the tradition of the Pecan. I would rather eat this pie for pure richness and deliciousness.
Ingredients
* 1 1/2 cups salted and roasted whole almonds
* 1 store-bought or homemade pie crust in a deep-dish 9-inch plate
* 1/2 cup semisweet chocolate chips
* 1 tablespoon all-purpose flour, plus more for coating chocolate chips
* 3 large eggs, lightly beaten
* 1 cup packed light-brown sugar
* 1 cup light corn syrup
* 1/2 teaspoon pure vanilla extract
* 1/4 cup (1/2 stick) salted butter, melted
Directions
- Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
- Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.