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December 16, 2014 by Brandi

Pecan Pie Crustless, Reduced Sugar

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Like I said yesterday, my mom loves pecan pie.  She always requests one for her birthday and this year I made her two different versions.  The first was a traditional decadent  pecan pie and the second a crustless, reduced sugar pecan pie.

Traditional holiday pecan pies are so decadent, sweet, and rich.  Over the last few months, we all have been trying to reduce the amount of sugar we intake.  A traditional holiday pecan pie contains two types of sugar making it super sweet.  I decided to try and reduce that down to one type of sugar and eliminate the extra carbs from the crust too.  I don’t care for crusts and my mom said she was game for eliminating the crust too.

I think we were all surprised with how the pie turned out.

While not having a crust made it a little difficult to get out of the pie plate none of us missed the crust.  The flavor of the pie was prefect just the right balance between crunchy pecans and sugary sweet filling.

Ingredients:

  • 1 cup Karo Dark Corn syrup
  • 3 eggs
  • 2 TBSP melted butter
  • 1 TBSP vanilla extract
  • 4 ounces chopped pecan pieces
  • 4 ounces pecan halves

This Pecan pie is crustless and reduced sugar but still full on flavor with crunchy pecans and a still sugary sweet filling. You will not even notice the reduced sugar and you are sure to not miss the crust.

Directions:

  1. In a stand mixer, beat Karo syrup, eggs, sugar, melted butter, and vanilla extract together.
  2. Mix in pecan pieces and pecan halves.
  3. Pour into pie plate.
  4. Place in oven on center rack and bake for 60 – 70 minutes or until center reaches 200 degrees on a thermometer.
  5. Cool for 2 hours and store in refrigerator until ready to serve.

We all loved this new version of a family favorite.  I do think this will be the new way I prepare pecan pies from now on.

How do you like your pecan pie?

Have a blessed day!

Brandi

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Pecan Pie Crustless, Reduced Sugar

This Pecan pie is crustless and reduced sugar but still full on flavor with crunchy pecans and a still sugary sweet filling. You will not even notice the reduced sugar and you are sure to not miss the crust.
Category From My Kitchen

Tags

Desserts,
Gluten Free,
Recipe
Brandi
December 16, 2014
by Brandi
Persons
8
Serving Size
1 slice
© 2023 This recipe originally appeared on www.penguinsinpink.com
This Pecan pie is crustless and reduced sugar but still full on flavor with crunchy pecans and a still sugary sweet filling. You will not even notice the reduced sugar and you are sure to not miss the crust.

Ingredients

  • 1 cup Karo Dark Corn syrup
  • 3 eggs
  • 2 TBSP melted butter
  • 1 TBSP vanilla extract
  • 4 ounces chopped pecan pieces
  • 4 ounces pecan halves

Instructions

  1. In a stand mixer, beat Karo syrup, eggs, sugar, melted butter, and vanilla extract together.
  2. Mix in pecan pieces and pecan halves.
  3. Pour into pie plate.
  4. Place in oven on center rack and bake for 60 - 70 minutes or until center reaches 200 degrees on a thermometer.
  5. Cool for 2 hours and store in refrigerator until ready to serve.
https://penguinsinpink.com/pecan-pie-crustless-reduced-sugar/

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Comments

  1. Tammy @ creativekkids says

    January 20, 2015 at 4:56 pm

    I love pecan pie, so I’ll have to give this a try! Thanks for linking up to Tasty Tuesdays Linky Party at Creative K Kids. I’ve pinned your post to the Tasty Tuesday’s Pinterest board.

    Reply
    • Brandi says

      January 20, 2015 at 7:49 pm

      Thanks, Tammy.

      Reply
  2. Petro Neagu says

    December 30, 2014 at 2:28 am

    I love pecan pie but as it usually has too much sugar we avoid making it. Your version sounds much better, I’ll give it a try. Thanks.

    Reply
    • Brandi says

      December 30, 2014 at 7:31 am

      Thank you, Petro. I hope you enjoy it.

      Reply

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