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I got this recipe from LowCarb Energy magazine. It is SO good!!! :yummy Can't wait to make it again for Thanksgiving!!
Maple Pecan Pie
Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins bake mix
3 pkts. Splenda
1/2 stick butter, melted
Filling:
1-1/2 cups Atkins Pancake syrup
4 eggs
18 pkts. Splenda
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
1/2 tsp. salt
2 cups pecan pieces, toasted
1. Heat oven to 350. Mix almonds, bake mix and Splenda in a large bowl. Stir in butter with a fork. Chill mixture for 20 minutes. With fingertips, press crumb mixture on bottom and sides of a 9" pie pan. Bake for 7 mins. until browned and set. Remove from oven, cool. Increase temp. in oven to 375.
2. For filling, bring Atkins syrup to a boil in a small saucepan. Cook for 10 minutes until reduced by half. Remove from heat and cool to room temperature. In a large bowl, whisk eggs, Splenda, melted butter and vanilla. Whisk in syrup. Add pecans and combine well. Pour mixture into pie crust and bake for 20 minutes until egdes are firm. Transfer to wire rack to cool.
Per serving: 10.6 carbs
3.7 fiber
ttl net per slice- 6.9 carbs
This was really good, just a couple of things. I did not think there was enough crust for the bottom and sides, so I'll be making a batch and a half for Thanksgiving. Also make sure you reduce the syrup to 3/4 cup. Trust me, you'll love it. ENJOY!!!
Maple Pecan Pie
Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins bake mix
3 pkts. Splenda
1/2 stick butter, melted
Filling:
1-1/2 cups Atkins Pancake syrup
4 eggs
18 pkts. Splenda
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
1/2 tsp. salt
2 cups pecan pieces, toasted
1. Heat oven to 350. Mix almonds, bake mix and Splenda in a large bowl. Stir in butter with a fork. Chill mixture for 20 minutes. With fingertips, press crumb mixture on bottom and sides of a 9" pie pan. Bake for 7 mins. until browned and set. Remove from oven, cool. Increase temp. in oven to 375.
2. For filling, bring Atkins syrup to a boil in a small saucepan. Cook for 10 minutes until reduced by half. Remove from heat and cool to room temperature. In a large bowl, whisk eggs, Splenda, melted butter and vanilla. Whisk in syrup. Add pecans and combine well. Pour mixture into pie crust and bake for 20 minutes until egdes are firm. Transfer to wire rack to cool.
Per serving: 10.6 carbs
3.7 fiber
ttl net per slice- 6.9 carbs
This was really good, just a couple of things. I did not think there was enough crust for the bottom and sides, so I'll be making a batch and a half for Thanksgiving. Also make sure you reduce the syrup to 3/4 cup. Trust me, you'll love it. ENJOY!!!
:capital: 
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