Thread: Pecan Pie Experiment - Success!

Sounds great, we don't get brown sugar sweeteners here, sadly.

"Janet Wilder" <[email protected]> wrote in message
news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner
> and no spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter.
> Stir in the brown sugar, white sugar and the flour; mix well. Last add
> the milk, vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been
> pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
> degrees, then reduce temperature to 350 degrees and bake for 30 to 40
> minutes, or until done.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Janet Wilder <[email protected]> wrote:
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner and
> no spikes!
>
> This one is a keeper:

That's great, Janet! I'm glad it worked out so well for ya. I'll ask my
daughter to make it (for me).

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

thanks,

this is the kind of recipe i came here for in the first place, will be
sending this on to sister for christmas feast,

Lee
"Janet Wilder" <[email protected]> wrote in message
news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
>I made the pecan pie with the Ideal sweetener and the almond meal and
>butter crust. It was wonderful! DH really loved it. Of course we had small
>portions and he checked his BG one and two hours after dinner and no
>spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
> the brown sugar, white sugar and the flour; mix well. Last add the milk,
> vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been pre-baked
> for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
> reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
> done.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

glad you posted, Lee
"Nick Cramer" <[email protected]> wrote in message
news:20111125021747.822$[email protected]..
> Janet Wilder <[email protected]> wrote:
>> I made the pecan pie with the Ideal sweetener and the almond meal and
>> butter crust. It was wonderful! DH really loved it. Of course we had
>> small portions and he checked his BG one and two hours after dinner and
>> no spikes!
>>
>> This one is a keeper:
>
> That's great, Janet! I'm glad it worked out so well for ya. I'll ask my
> daughter to make it (for me).
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ http://anymarine.com/
> http://www.specialops.org/ http://www.helpforheroes.org.uk/
> You are not forgotten. Thanks ! ! ~Semper Fi~

That sounds really good.


"Janet Wilder" <[email protected]> wrote in message
news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
>I made the pecan pie with the Ideal sweetener and the almond meal and
>butter crust. It was wonderful! DH really loved it. Of course we had small
>portions and he checked his BG one and two hours after dinner and no
>spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
> the brown sugar, white sugar and the flour; mix well. Last add the milk,
> vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been pre-baked
> for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
> reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
> done.

x-no-archive: yes

On 11/25/2011 1:52 AM, Janet Wilder wrote:

> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
> in the brown sugar, white sugar and the flour; mix well. Last add the
> milk, vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been
> pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
> degrees, then reduce temperature to 350 degrees and bake for 30 to 40
> minutes, or until done.
>

Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
substitute mixed with a little real brown sugar. I might use a TBS of
cream, or if you think it needs to be thinner, heavy cream diluted with
water.

I'll report back when I do.

Susan

Janet Wilder <[email protected]> wrote:
: I made the pecan pie with the Ideal sweetener and the almond meal and
: butter crust. It was wonderful! DH really loved it. Of course we had
: small portions and he checked his BG one and two hours after dinner and
: no spikes!

: This one is a keeper:


: * Exported from MasterCook *

: Pecan Pie - Lower Carb

: Recipe By :
: Serving Size : 8 Preparation Time :0:15
: Categories : pies

: Amount Measure Ingredient
: -------- ------------ --------------------------------
: 1 cup Splenda brown sugar blend
: 1/4 cup Ideal brand sweetener
: 1/2 cup butter
: 3 eggs
: 1 tablespoon all-purpose flour
: 1 tablespoon milk (skim is fine)
: 1 teaspoon vanilla extract
: 1 cup chopped pecans

: Preheat oven to 400 degrees F

: In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
: in the brown sugar, white sugar and the flour; mix well. Last add the
: milk, vanilla and nuts.

: Pour into a 9-in almond meal and butter pie shell that has been
: pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
: degrees, then reduce temperature to 350 degrees and bake for 30 to 40
: minutes, or until done.

Glad it was a success. One quesstion: do you find that the alond meal
needs the butter to make the crust? I find that when I used walnuts
processed to quite fine I can press it into a crus without added fat. I
use thi for both my cheesecake and pumpkin pie. I do add a bit of
sweetner to the nuts , particularly for the cheesecake, as tht usually
calls for a graham cracker crust with is sweetish.

Just wondering.

Wendy






: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

On 11/25/2011 8:51 AM, Susan wrote:
> x-no-archive: yes
>
> On 11/25/2011 1:52 AM, Janet Wilder wrote:
>
>> This one is a keeper:
>>
>>
>> * Exported from MasterCook *
>>
>> Pecan Pie - Lower Carb
>>
>> Recipe By :
>> Serving Size : 8 Preparation Time :0:15
>> Categories : pies
>>
>> Amount Measure Ingredient
>> -------- ------------ --------------------------------
>> 1 cup Splenda brown sugar blend
>> 1/4 cup Ideal brand sweetener
>> 1/2 cup butter
>> 3 eggs
>> 1 tablespoon all-purpose flour
>> 1 tablespoon milk (skim is fine)
>> 1 teaspoon vanilla extract
>> 1 cup chopped pecans
>>
>> Preheat oven to 400 degrees F
>>
>> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
>> in the brown sugar, white sugar and the flour; mix well. Last add the
>> milk, vanilla and nuts.
>>
>> Pour into a 9-in almond meal and butter pie shell that has been
>> pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
>> degrees, then reduce temperature to 350 degrees and bake for 30 to 40
>> minutes, or until done.
>>
>
> Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
> it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
> substitute mixed with a little real brown sugar. I might use a TBS of
> cream, or if you think it needs to be thinner, heavy cream diluted with
> water.
>
> I'll report back when I do.
>
> Susan

I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
uses Xyltol for most of its filer. I think it tastes much better than
Splenda.

I'm sure the cream with water would work as well as the milk, maybe even
better, but it's just a tablespoon. I didn't worry about the tablespoon
of flour, either but the pie was very dense and I'm thinking it might
not have needed it. The original recipe with sugar called for 2 eggs. I
upped it to 3 eggs for compensate for the substance that sugar would
give the mixture.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/25/2011 10:01 AM, W. Baker wrote:

> Glad it was a success. One quesstion: do you find that the alond meal
> needs the butter to make the crust? I find that when I used walnuts
> processed to quite fine I can press it into a crus without added fat. I
> use thi for both my cheesecake and pumpkin pie. I do add a bit of
> sweetner to the nuts , particularly for the cheesecake, as tht usually
> calls for a graham cracker crust with is sweetish.
>
> Just wondering.

I buy the almond meal in a package. Almonds aren't all that oily. If I
am grinding pecans myself, I will use a very small amount of butter or
oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
always in my freezer and it works so well I have no reason to try
anything else.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

x-no-archive: yes

On 11/25/2011 11:51 AM, Janet Wilder wrote:

> I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
> uses Xyltol for most of its filer. I think it tastes much better than
> Splenda.

Xylitol is definitely the absolute best, for moisture, bulking, taste
and you need to eat a LOT to get any gastric effects. Because it's only
40% lower carb than sucrose, I blend with liquid sucralose. This also
does away with the icky aftertaste and mouth feel I get from uncut
sucralose. If xylitol were lower carb, I'd use it exclusively.

Diabetisweet brown sugar sub is the only one I've found at all
acceptable in taste, though the texture is dry granules. If I only need
a small amount, cutting regular brown sugar half and half with it is
excellent, too.

>
> I'm sure the cream with water would work as well as the milk, maybe even
> better, but it's just a tablespoon. I didn't worry about the tablespoon
> of flour, either but the pie was very dense and I'm thinking it might
> not have needed it. The original recipe with sugar called for 2 eggs. I
> upped it to 3 eggs for compensate for the substance that sugar would
> give the mixture.
>

Thanks for all the info. It sounds like I could skip the flour, then.
I don't usually have milk on hand, that's why I asked. I always have
cream and half and half.

You know me. :-)

Susan

x-no-archive: yes

On 11/25/2011 11:55 AM, Janet Wilder wrote:


> I buy the almond meal in a package. Almonds aren't all that oily. If I
> am grinding pecans myself, I will use a very small amount of butter or
> oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
> always in my freezer and it works so well I have no reason to try
> anything else.

Me, too. It's the most neutral tasting of the nut flours, too. For
cheesecake, I season it to emulate my all time favorite cheesecake
crust, made from ginger snaps. Some sweetener and some ground ginger.
I do add butter, too, it's kind of dry and crumbly.

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: On 11/25/2011 11:51 AM, Janet Wilder wrote:

: > I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
: > uses Xyltol for most of its filer. I think it tastes much better than
: > Splenda.

: Xylitol is definitely the absolute best, for moisture, bulking, taste
: and you need to eat a LOT to get any gastric effects. Because it's only
: 40% lower carb than sucrose, I blend with liquid sucralose. This also
: does away with the icky aftertaste and mouth feel I get from uncut
: sucralose. If xylitol were lower carb, I'd use it exclusively.

: Diabetisweet brown sugar sub is the only one I've found at all
: acceptable in taste, though the texture is dry granules. If I only need
: a small amount, cutting regular brown sugar half and half with it is
: excellent, too.

I wanted ot write this earlier, but had a senior moment on the name.
there is a brown sugar substitute available in Canada made from Cyclamate,
the one so hasitly banned in the US. If you have a Canadia source you
might try it. I had a friend ship some to me several years ago and still
have some left. As ou can tell, I am no longer doing much baking:-)

Wendy

Susan <[email protected]> wrote:
: x-no-archive: yes

: On 11/25/2011 11:55 AM, Janet Wilder wrote:


: > I buy the almond meal in a package. Almonds aren't all that oily. If I
: > am grinding pecans myself, I will use a very small amount of butter or
: > oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
: > always in my freezer and it works so well I have no reason to try
: > anything else.

: Me, too. It's the most neutral tasting of the nut flours, too. For
: cheesecake, I season it to emulate my all time favorite cheesecake
: crust, made from ginger snaps. Some sweetener and some ground ginger.
: I do add butter, too, it's kind of dry and crumbly.

: Susan

I like that ginger idea. Must try it in my next cheesecake.

Now to remember:-)

Wendy

x-no-archive: yes

On 11/25/2011 12:27 PM, W. Baker wrote:

> I wanted ot write this earlier, but had a senior moment on the name.
> there is a brown sugar substitute available in Canada made from Cyclamate,
> the one so hasitly banned in the US. If you have a Canadia source you
> might try it. I had a friend ship some to me several years ago and still
> have some left. As ou can tell, I am no longer doing much baking:-)

Thanks, Wendy, I'll try looking it up online. I so rarely bake, too,
that the stuff I buy ends up sitting for years.

Susan

its just half brown sugar and half splenda..you can make it yourself

or you can also use splenda with a bit of molasses but it wont Caramelize
like the real sugar will

KROM


"Ozgirl" wrote in message news:[email protected]..

Sounds great, we don't get brown sugar sweeteners here, sadly.

"Janet Wilder" <[email protected]> wrote in message
news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner and no
> spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
> the brown sugar, white sugar and the flour; mix well. Last add the milk,
> vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been pre-baked
> for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
> reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
> done.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

I too funny enough am doing a pecan pie for Christmas..great minds and all
that I guess..lol

I was thinking of doing a old fashioned pecan pie recipe with subs cooked in
small filo dough cups

KROM


"Susan" wrote in message news:[email protected]..

x-no-archive: yes

On 11/25/2011 1:52 AM, Janet Wilder wrote:

> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
> in the brown sugar, white sugar and the flour; mix well. Last add the
> milk, vanilla and nuts.
>
> Pour into a 9-in almond meal and butter pie shell that has been
> pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
> degrees, then reduce temperature to 350 degrees and bake for 30 to 40
> minutes, or until done.
>

Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
substitute mixed with a little real brown sugar. I might use a TBS of
cream, or if you think it needs to be thinner, heavy cream diluted with
water.

I'll report back when I do.

Susan

I would try a little guar gum and unflavored gelatin as a thickener...works
wonders for gravies and jellies and even ice cream

KROM


"Susan" wrote in message news:[email protected]..

x-no-archive: yes

On 11/25/2011 11:51 AM, Janet Wilder wrote:

> I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
> uses Xyltol for most of its filer. I think it tastes much better than
> Splenda.

Xylitol is definitely the absolute best, for moisture, bulking, taste
and you need to eat a LOT to get any gastric effects. Because it's only
40% lower carb than sucrose, I blend with liquid sucralose. This also
does away with the icky aftertaste and mouth feel I get from uncut
sucralose. If xylitol were lower carb, I'd use it exclusively.

Diabetisweet brown sugar sub is the only one I've found at all
acceptable in taste, though the texture is dry granules. If I only need
a small amount, cutting regular brown sugar half and half with it is
excellent, too.

>
> I'm sure the cream with water would work as well as the milk, maybe even
> better, but it's just a tablespoon. I didn't worry about the tablespoon
> of flour, either but the pie was very dense and I'm thinking it might
> not have needed it. The original recipe with sugar called for 2 eggs. I
> upped it to 3 eggs for compensate for the substance that sugar would
> give the mixture.
>

Thanks for all the info. It sounds like I could skip the flour, then.
I don't usually have milk on hand, that's why I asked. I always have
cream and half and half.

You know me. :-)

Susan

"KROM" <[email protected]> wrote in message
news:jaop22$gjb$[email protected]..
> I too funny enough am doing a pecan pie for Christmas..great minds and
> all that I guess..lol
>
> I was thinking of doing a old fashioned pecan pie recipe with subs
> cooked in small filo dough cups

Sounds unusual but let us know what it tastes like.

"KROM" <[email protected]> wrote in message
news:jaooqj$f3v$[email protected]..
> its just half brown sugar and half splenda..you can make it yourself
>
> or you can also use splenda with a bit of molasses but it wont
> Caramelize like the real sugar will
>
> KROM

Ah thanks. I thought it was a brown sugar tasting sweetener.

> "Ozgirl" wrote in message news:[email protected]..
>
> Sounds great, we don't get brown sugar sweeteners here, sadly.