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Obesity Discussion · 07-22-07, 07:36 AM

MAPLE PECAN PIE

Servings: 8
Prep time: 0:05:00
Bake/Cook time: 0:50:00

Calories: 417
Fat: 39 grams
Protein: 7 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 5 grams
Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins Bake Mix
3 packets sugar substitute
1/2 stick butter, melted
Filling:
1 1/2 cups Atkins Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups toasted pecan pieces
1. Heat oven to 350F. Mix ground almonds, bake mix, and
sugar substitute in a large bowl. Stir in butter with a fork.
Chill crumb mixture 20 minutes. With your fingertips
press crumb mixture on bottom and sides of a 9" pie
plate. Bake 7 minutes, until browned and set. Remove
from oven; cool. Increase oven temperature to 375F.
2. For filling, bring Atkins syrup to a simmer in a small
saucepan. Cook 10 minutes, until reduced by half.
Remove from heat; cool to room temperature.
3. In a large bowl, whisk eggs, sugar substitute, melted
butter and extract. Whisk in syrup. Add toasted pecans
and combine well. Pour mixture into prepared piecrust
and bake 20 minutes until edges are firm (center will be
quivery). Transfer to a wire rack to cool.
As close to traditional pecan pie as controlled carb baking gets,
this holiday dessert was created by Miami-based chef Greg
Pryor.

07-22-07, 07:36 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Maple Pecan Pie MAPLE PECAN PIE Servings: 8 Prep time: 0:05:00 Bake/Cook time: 0:50:00 Calories: 417 Fat: 39 grams Protein: 7 grams Carbohydrates: 9 grams Fiber: 3 grams Net Carbs: 5 grams Crust: 1/2 cup finely ground blanched almonds 1/4 cup Atkins Bake Mix 3 packets sugar substitute 1/2 stick butter, melted Filling: 1 1/2 cups Atkins Sugar Free Pancake Syrup 4 eggs 18 packets sugar substitute 5 tablespoons butter, melted and cooled slightly 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups toasted pecan pieces 1. Heat oven to 350F. Mix ground almonds, bake mix, and sugar substitute in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fingertips press crumb mixture on bottom and sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove from oven; cool. Increase oven temperature to 375F. 2. For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10 minutes, until reduced by half. Remove from heat; cool to room temperature. 3. In a large bowl, whisk eggs, sugar substitute, melted butter and extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture into prepared piecrust and bake 20 minutes until edges are firm (center will be quivery). Transfer to a wire rack to cool. As close to traditional pecan pie as controlled carb baking gets, this holiday dessert was created by Miami-based chef Greg Pryor. Atkins - Maple Pecan Pie Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________