Recipe and content provided by Tara Wright, Whole Body Living
As I pulled this keto pecan pie out of the oven, my husband walked in the door and I said "Do you like pecan pie?"...I knew it wasn't one of his favorites, but thought he probably liked it. He looked at me and said "Ummm. No, not really...I always thought it looked weird and runny." An hour later, I convinced him to take a bite of this keto pecan pie. I held up the fork and showed him the gooey, caramelly center. He took a bite, grabbed the plate and proceeded to lick off every crumb. I guess he liked it.
I must admit something. I despise making pie crust. It's messy. I end up with flour all over the kitchen, on my face, in my hair, my cats decide to jump in and track flour all over the main floor, then my kids walk through and there's flour everywhere! Plus, you've gotta find just the right recipe and use the correct method for it to roll out without sticking to everything. Overwork your pie crust and it's tough and inedible. So you've gotta do it right the first time. Then, there's the whole process of transferring the rolled crust to the pan. Half the time it breaks on me, and I'm pressing it back together with my fingers feeling frustrated and angry at the difficult pie crust, ya feel me?
Traditional pie crust is a pain in the butt. Once upon a time I had a very sweet co-worker who would make crust for me. Then, I started buying (gasp) store-bought and finally with the keto diet learned how to make a press-in crust that's easy to make and delicious to eat. These days, I don't mind making pie crust. This press-in crust is made with almond flour and is the perfect companion to the gooey pecan pie filling.
I just know you'll love this keto pecan pie as much as we do.
Preheat your oven to 325 degrees convection/350 degree regular.
Toast chopped pecans for 5 minutes in the oven, watching carefully so they don't burn. Set aside.
I like a press-in crust for this recipe, but you can use any keto crust you’d like. To make the press-in crust, in a medium sized bowl, mix together almond flour, sugar and melted butter until it is crumbly. Grease your pie pan with butter or coconut oil and then press in the crust. (See video for technique).
Making the Filling
In a large, heat safe mixing bowl (8-12 cups) whisk the eggs until combined and lightened in color and set aside.
In a medium sized saucepan (8+ cups), melt butter over medium heat and then add allulose, BochaSweet, heavy cream and salt. Cook over medium heat, stirring constantly, for 4-6 minutes until boiling and the mixture just begins to brown. Watch it very carefully and as soon as browning begins, immediately remove from the heat and continue stirring until bubbling goes away.
While whisking the egg mixture, pour a little bit of the hot mixture into the egg mixture, whisking constantly. This is called tempering. Pour the remaining hot liquid into the egg mixture continuing to stir until completely combined. Whisk in xanthan gum and vanilla extract. You may need to use an immersion blender or hand blender to get the xanthan gum to dissolve.
Finally, mix in the chopped pecans.
Pour mixture into prepared crust in your pie pan. Optionally, use 3 pecans to decorate the top.
Move the pie pan onto a cookie sheet for easier transport into the oven.
Bake at 325 degrees convection for 40 min. Allow to cool completely before serving (2 hours).