Erin and I were talking the other night and somehow or another the topic of baking a pecan pie came up. We discussed the yumminess and also the utter disgust over the idea of consuming corn syrup. I decided I wanted pecan pie.
But not really. I wanted to eat something that tasted like all the goodness of pecan pie. For that, I don't need to waste calories on a crust, so I worked on making a pecan un-pie.
That is, something that tasted like pecan pie filling. But without that nasty corn syrup. Or oodles of sugar. I created the recipe below and it really does taste like pecan pie! It's not the same consistency, of course, it's got a more...almost custard-y texture, rather than the gooey syrupy texture of a real pecan pie. But it tastes damn good.
Just because I didn't use real sugar or corn syrup I'm not going to go so far as to call this diet food, and I did use real butter because, well, just because I think it needed it. But in terms of a dessert on cheat meal weekend, I enjoyed eating 2 (read: 3) pieces of this with much less guilt (and heaviness!) of a real pecan pie. Hope you enjoy as well.
Sugar Free Pecan Un-Pie
1 3/4 cup Splenda 1/4 cup sugar free maple syrup (I prefer a brand sweetened with sucralose rather than aspartame) 1/4 cup butter 1 Tbs cold water mixed with 2 tsp corn starch 3/4 cup egg whites 1/4 tsp salt 1 tsp vanilla 1 1/4 cup chopped pecans Preheat oven to 350 degrees. In a medium saucepan combine the Splenda, SF maple syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
In a large bowl beat eggs whites until frothy (not peaks, just froth). Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into a glass pie dish sprayed with cooking spray. Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Makes 6 servings. Each serving288 calories 24 g fat 15 g carb 6 g protein