Who doesn’t love a simple no-bake pie?! And this pie, rich with buttery, toasted pecans, is a real treat! My mom especially loves the flavors of butter pecan, and this dessert is one of her favorites.
Pecans are one of my favorites because it takes me back to fall and picking up pecans with my grandparents, aunts, uncles, and cousins each year and then sharing the bounty dropped by those enormous pecan trees that shaded the side of my grandmother’s yard.
Toasting the pecans brings out an extra layer of buttery flavor. Take care toasting them so that they are just crisp and browned, but not burned. I used a 7″ by 3″ push pan or springform pan to make this pie extra tall. This is the one I used. If you don’t have a 7″ pan (these are perfect for Instant Pot cheesecakes!), then you can use a muffin tin or ramekins.
This pie was made during a free live session on my Facebook page, Simply Keto Kristie Sullivan If you enjoy this video, then checkout my Cooking Community! We do live sessions every week and sometimes twice each week during the holiday season.
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Sugar-free Butter Pecan Cream Pie
- ½ cup pecans (1.5 ounces)
- ⅓ cup almond flour
- 2 tablespoons oat fiber
- 3 tablespoons butter melted
- ½ teaspoon vanilla extract
- 3 tablespoons brown sugar substitute
- ⅛ teaspoon salt
- liquid sweetener to taste 4-5 drops
- 16 ounces cream cheese room temperature
- ¼ cup brown sugar substitute
- ½ cup powdered sweetener
- 8 ounces cream
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon maple extract optional
- 2 tablespoons salted butter
- 3.5 ounces chopped pecans reserve 2-3 tablespoons for garnish
- Preheat the oven to 325°F. Prepare a 7” push bottom or springform pan by lining the bottom and sides with parchment paper. May use an 8'' deep dish pie plate, but do not line with parchment.
- Place all of the crust ingredients in a food processor and process until coarse crumbs. Press the crust into the prepared pan, pressing at least ½ inch up the sides of the pan. Bake for 8-10 minutes. Remove from the oven and let cool.
- Toast the remaining pecans, 3.5 ounces, in salted butter in a small skillet, stirring occasionally. When lightly browned and fragrant, remove from heat, add a dash of salt, stir, and set aside to cool. This is an important step. The browned butter and browned pecans are where the flavor develops.
- In a large mixing bowl, use a hand mixer to whip the cream cheese, brown sugar substitute, and powdered sweetener until the sweetener is fully dissolved and the mixture is fluffy, about 3-4 minutes. Be sure to scrape down the sides of the bowl as you mix.
- Whip in the sour cream and heavy cream until smooth. Mix in the vanilla extract and maple extract if using. Use a spatula to stir in the toasted pecans, reserving 2-3 tablespoons to use for garnish.
- Spoon the filling into the cooled crust. Refrigerate for at least 6 hours. Garnish with reserved pecans just before serving.
Calories 514 Fat 53 g Carbs 5.3 g Fiber 2.2 g Protein 7.7 g If you prefer not to use oat fiber, feel free to replace it with additional almond flour. Using a 7″ push pan or springform pan makes each pie slice thick and decadent. If you need to, use an 8″ deep dish pie pan. The crust will be more thin and the pie less thick. If you use a 9″ pan, then you may need to add additional ingredients for the crust and the pie will be very thin. You can also make these as individual desserts using a 12-well muffin tin with parchment paper liners or silicone liners, which would yield 12 servings. Alternatively, use 4 ounce Mason jars (or any ovenproof jar) to make individual desserts.