Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes) by Anne Wolfinger

Author:Anne Wolfinger [Wolfinger, Anne]
Language: eng
Format: epub
Publisher: AWA Publishing
Published: 2016-02-18T23:00:00+00:00

Pecan Pie

Though pecan pie is commonly thought of as a holiday dessert, it can really be enjoyed all year – especially when it is made without refined sugars or wheat flour.

Pie Crust:

1 ¼ cups almond flour

1 tsp. salt

1 tbsp. granulated stevia

½ cup unsalted butter, cubed

2 to 4 tbsp. ice water

Pie Filling:

2 large eggs

¾ cup agave nectar

½ tsp. salt

2 tbsp. unsalted butter, melted

1 tsp. vanilla extract

1 cup pecan halves, coarsely chopped

20 whole pecans

1. Put the almond flour, salt, and stevia in a food processor. Pulse to combine.

2. Add the cubes of butter and pulse until a coarse, crumbly mixture forms. Add the ice water 1 tablespoon at a time until the dough just begins to cling together.

3. Turn the dough out onto a floured surface and shape it into a disc. Wrap the dough in plastic and refrigerate for one hour.

4. Preheat the oven to 400°F

5. Remove the dough from the refrigerator and let sit for 5 minutes then roll it out between two sheets of wax paper.

6. Spread the rolled-out crust into the pie plate and pat it down using your fingers, pinching it together at the edges to form the crust.

7. Trim the excess from the edges and prick the bottom and sides of the crust with a fork.

8. To prepare the filling, beat the eggs, agave nectar, salt, butter and vanilla on high speed until well combined.

9. Fold in the chopped pecans and pour the filling into the prepared pie crust.

10. Arrange the whole pecans on top of the pie filling.

11. Bake at 400°F for 15 minutes then lower the temperature to 350°F and bake for another 30 minutes or until the filling is set.

12. Cool on a wire rack before serving.

Makes about 12 servings.

Each serving has approximately 315 calories.

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