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onyx

onyxtwilight in diabeticpagan

Pecan Pie for US. :-)

I've been trying to find a pecan pie recipe that had WAY less sugar (I don't care for baking with Splenda, mostly). The traditional southern version is way too sweet for me, and needs like a week's worth of insulin. I wanted lots of pecan flavor, and something else for thickening, rather than corn syrup.

There are custard pecan pie recipes, which seemed like a promising direction, but most of the recipes I found still included vast amounts of sugar, and many of them included the corn syrup. Not what I was looking for. And then this morning...

Pecan Custard Tart


Stephanie Jaworski, JoyOfBaking.com

Sweet Pastry Crust:
1 1/2 cups (210 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter
1 large egg, lightly beaten

Custard:
3 ounces (85 grams) cream cheese
1/3 cup (70 grams) light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) half-and-half cream
1 1/4 cups (125 grams) pecans, toasted and coarsely chopped

Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add the flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked. Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface. Roll out the pastry to fit into a 9 inch (23 cm) tart pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

To prebake the tart shell: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place pecans on a baking sheet and bake for 6-8 minutes or until lightly browned and fragrant. Cool and then chop coarsely. Set aside.

FOR FILLING: In a food processor or electric mixer place the cream cheese and sugar and process until smooth. Add eggs, one at a time, and process until thoroughly combined. Add vanilla extract and half-and-half cream and process until well blended and smooth.

Evenly distribute the chopped pecans over the bottom of the pre baked tart shell. Gently pour the filling over the pecans and bake for approximately 25 minutes or until filling is set. Transfer tart to wire rack to cool. Serve warm with softly whipped cream or vanilla ice cream.

Store leftovers in the refrigerator. Makes 1 - 9 inch (23 cm) tart


A THIRD OF A CUP OF BROWN SUGAR IN THE WHOLE DAMNED THING. Phenomenal.

Comments

Whole Foods has a recipe for one that only uses honey and maple syrup for sweetening. 1 slice has 37 grams, not bad for such things.
It's very delicious and doesn't have that cloying oversweet taste.
It's called Old Fashioned Pecan Pie if you want to google it.
I am so greatful for this pecan pie recipe. I love pecan pie but don't eat it because it has so much sugar in it. Let me know how it tastes when you make it.
Thanks for the recipe.
Khaos Faerie
It was pretty good. Didn't make one this year, but last year's was tasty. I skipped the tart crust and did regular pie crust, and it was fine. Be careful not to bake it too long -- mine stayed in a bit long, and was a bit dry, which was easy to fix by adding whipped cream, but better to avoid the problem in the first place.