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Carb Counters Traditional Southern Pecan Pie

Carb Counters Traditional Southern Pecan Pie

  • July 22, 2014
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Easy to make, this deliciously stunning pie is sure to woo all your guests...and don't tell them, because they'll never know its low carb.


  • 1 Inner pack(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 1/4 cup Pecan pieces
  • 2 teaspoons - Maple extract or flavoring (vanilla may be sub'd)
  • 6 tablespoons Water
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 3 Large eggs
  • 3 tablespoons Butter


Preheat oven to 425 degrees.

Prepare pie crust according to package directions using 2 egg whites in place of the whole egg that is called for. Bake for 10 minutes. Set Aside.

Reduce oven temperature to 375 degrees.

In a small mixing bowl, whisk the eggs until well blended. Set the eggs aside.

In medium sized microwave safe bowl, slowing stir in the Sugar Not™ Spoonful, water, maple flavoring and butter. Microwave on high for a minute or two just until it foams on top and becomes a thin syrupy liquid. Stir syrup, add in the pecan pieces, and stir again. Slowly blend in the beaten eggs. Pour the nut mixture filling over the pie crust and bake for 25 minutes (until top is dark golden brown). Makes one 9" pie - 8 servings. Only 2 net carbs per piece.

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