Cookie Crust Keto Pecan Pie

Makes a 9" Pecan Pie 
Crust:
Cut 1/4 cup cold butter and one egg together. Integrate mix slowly. The dough will be a chunky consistency - this is good - it keeps the crust flaky. 
Roll dough out and press into a 9" pie plate.
Preheat the oven to 325'f. 
Filling: 
  • 3/4 cup butter
  • 3/4 cup sweetener of choice 
  • 1.5 cup heavy cream
  • 1 t salt
  •  1 T vanilla extract
  • 2 cups pecans (or walnuts) coarsely chopped 
  • 1/2 cup pecans for topping 

On the stovetop heat the butter and sweetener on med/low heat until it bubbles and browns - (5 mins).

Bake pie crust in pre-heated oven for 8-10 minutes. 

Add in the heavy cream and simmer on low for 15-20 minutes until thick. Whisking every couple minutes. Remove the sauce from heats and allow it to cool for 20 minutes. Whisk in egg when it's cooled enough not to cook the egg. Add in the chopped nuts to the caramel sauce and pour into the pie shell. Place the halves on top, cover for the first 30 and uncover for the last ten  minutes. Total time, 40 minutes.  

Allow to cool before slicing and enjoying!

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