It’s a beautiful rainy day and my pantry has gifted me with the best collection of ingredients to make a fall dessert. Sometimes, I just get lucky and my random way of shopping presents a delightful combination of things I can actually use. I have made many lists to take shopping but I always forget about them by the time I get to the store. It results in an odd variety of purchases of things that are either on sale or have nice store displays. I often have to end up going back to the store to buy that one thing I actually needed. It’s a weird way of doing things but nobody ever goes hungry at my house.
Today, I’m going to present my recipe for a low carb Maple, Bourbon, and Chocolate Pecan Pie. This pie screams autumn to me. It reminds me of a time when my mom and I went to a church craft fair. There was a delightful man giving out samples of a pie that was featured in his recipe book. It was the first time I ever had alcohol in food and it was so wonderful. I am presenting a different recipe today but the alcohol in it reminds me of that day at the craft fair. My recipe was inspired by the fun times I had with my mom and her love of pecan pies. Throw some maple and chocolate in there and you are bound to have a winner. It’s even low carb so you don’t have to feel guilty for splurging in the middle of the week.
1 cup sugar free maple syrup
1/2 cup no calorie granulated sweetener (sucralose/maltodextrin blend)
1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon bourbon
1 cup pecan halves or pieces
1 cup dark chocolate morsels or low carb chocolate morsels
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare low carb pie crust and place in a 9 inch pie plate.
3. Place eggs, syrup, and sweetener in the bowl of a stand mixer and mix on low until combined.
4. Add salt, oil, vanilla and bourbon and mix on low until incorporated.
5. Stir in pecans and chocolate.
6. Pour filling in pie crust. Bake on the middle rack of the oven for 40-50 minutes. If crust browns too much, you can cover them in foil until the pie has finished baking.
7. Cool to room temperature and enjoy! Serve with whip cream or low carb vanilla ice cream for an extra treat.