A wonderful alternative to traditional pecan pie, this no-bake cream pie is quick and easy to make. If you're a fan of butter pecan ice cream, then you must make this!
3.5ounceschopped pecansreserve 2-3 tablespoons for garnish
Instructions
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.
Notes
The nutritional information is calculated for 10 servings per pie.The nutritional info for 8 servings is: Calories 514 Fat 53 g Carbs 5.3 g Fiber 2.2 g Protein 7.7 gIf 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.
Nutrition
Nutrition Facts
Sugar-free Butter Pecan Cream Pie
Amount per Serving
Calories
411
% Daily Value*
Fat
42.3
g
65
%
Carbohydrates
4.3
g
1
%
Fiber
1.7
g
7
%
Protein
6.2
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.