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Get It NowA low carb keto pecan pie recipe will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks to make it the best sugar-free pecan pie, and recently updated the filling with Besti powdered sweetener to make the texture even better than the older versions.
I hope you’ll find a spot for this keto pie recipe in your holiday celebrations — or anytime you want a special treat. If you want to try other keto pies, you’ll love keto pumpkin pie, low carb apple pie, or sugar-free coconut cream pie.
Most pecan pie recipes use corn syrup (or other syrups) and a sugar-y crust made with wheat. So, how to make sugar-free pecan pie without these?
The biggest difference is the filling. Instead of corn syrup, we’re going to use a variation of sugar-free caramel sauce, made with Besti powdered sweetener so that it’s perfectly smooth and gooey. Other erythritol or monk fruit sweeteners (including Lakanto and Swerve Brown) will crystallize or harden, but not Besti. 😉 Adding vanilla and maple extract makes this low carb pecan pie just like the real thing, and that caramel sauce solidifies to a decadent filling when cooled.
Get Besti For This Recipe Here
Why You’ll Love This Keto Pecan Pie Recipe
- Buttery shortbread almond crust
- Smooth, gooey filling with caramel flavor
- Lots of crunchy pecans
- Taste like the real thing
- Easy to make in advance
- Only 4g net carbs per slice
Sugar Free Pecan Pie Ingredients
This section explains how to choose the best ingredients for keto friendly pecan pie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Keto Pie Crust – I used almond flour pie crust, but see below for other options.
- Butter – Use unsalted butter, or sub coconut oil for a dairy-free option.
- Besti Powdered Monk Fruit Allulose Blend – The key to a smooth texture in your sugar-free pecan pie filling. It’s sweet, tastes just like sugar, dissolves completely, and won’t crystallize, all with 0 net carbs.
- Heavy cream – Or coconut cream for a dairy-free option.
- Sea salt
- Vanilla extract
- Maple extract
- Egg
- Pecans – Chopped for the filling and whole for topping.
Low Carb Pecan Pie Crust Options
What about the sugar-free pecan pie crust? There are several options:
- Almond Flour Pie Crust – On the recipe card below, we use almond flour pie crust. It’s easy to make and has only 5 ingredients.
- Coconut Flour Pie Crust – This could be an option for someone who has an almond allergy, but tolerates pecans just fine. Of course you’d need to use pecans for pecan pie. 😉
- Low Carb Pecan Pie Crust – You can also make a sugar-free pecan crust if you’d like. This is easiest to do by modifying the almond flour pie crust recipe. To make low carb pecan pie crust using pecans, grind the pecans to a fine meal in a coffee grinder or food processor. Replace some of the almond flour in the recipe with the pecan meal instead, and otherwise follow the recipe as-is. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.
How To Make Keto Pecan Pie
This section shows how to make sugar free pecan pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the crust. Get the almond flour pie crust recipe here, or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
- Make the caramel sauce. Heat butter and Besti until golden. Add cream and salt, then simmer until bubbly, dark golden, and thick.
TIP: The caramel sauce should coat the back of a spoon. It should be thick, but not burnt.
- Add extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
- Add egg. Whisk an egg, then stir into the caramel filling.
- Fill the crust. Place chopped pecans into the crust. Pour the caramel filling mixture over the pecans. Top with pecan halves.
- Bake. Cover the edges of the pie crust with foil, leaving the center open. Bake until golden, bubbly, and almost set (it should no longer jiggle but will still look a little wet).
- Cool. Cool completely at room temperature to set. For best results, chill for at least 1 hour before slicing.
Tips For The Best Keto Pecan Pie
To avoid any issues making your pie, here are a few tips to keep in mind:
- Don’t overheat the sugar-free pecan pie filling. If the caramel sauce gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low. On the other hand, make sure the caramel is dark enough.
- Let the caramel sauce cool before adding the egg. If you add the egg when the caramel sauce is very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Instead, let it cool so that it’s warm, but no longer hot. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly, which means tempering the egg.
- Bake until dark brown but not completely set. Sugar-free pecan pie should be baked for a while, until dark brown. However, it will not be fully set until it cools completely.
- Use the right method for cutting your keto friendly pecan pie. Make sure the pie is completely cool and firm after chilling in the fridge. Then, you can either cut it when cold or place it at room temperature again to soften a bit. Try the second option if you see any crumbling when trying to cut it. The most important things to do when cutting the low carb pecan pie are to use the right type of knife and motion. A large chef’s knife works best, and use a slow, straight-down motion, starting at the tip and then moving the whole knife down.
Can You Make Low Carb Pecan Pie Ahead?
Yes! In fact, keto pecan pie is best made ahead in general, since it needs to chill to firm up.
There are several parts that you can make ahead:
Make the sugar-free pecan pie crust ahead.
You can keep it on the counter for a day, or store it in the fridge for a few days before using it for your keto pecan pie.
Make the low carb pecan pie filling ahead.
This is steps 3 to 5 on the recipe card. After making the filling, you can store it in the fridge in a glass container.
When you are ready to use it, reheat it on the stove over very low heat to make it pourable again.
Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
Make the entire keto pecan pie recipe ahead.
This is the best option! Low carb pecan pie stores quite well, and you need to chill it anyway, so it’s perfect for making ahead.
Besides, doing the whole thing at once avoids any risk with the filling separating during reheating.
You can store prepared pecan pie in the fridge for up to a week.
Can You Freeze Sugar Free Pecan Pie?
Yes, you can! Wrap it in plastic wrap or foil to prevent freezer burn. Thaw in the fridge at least overnight.
What Else To Serve For Keto Thanksgiving
This keto pecan pie recipe is perfect for dessert, but here are some ideas for what to serve for your main meal before it:
- Garlic Butter Turkey
- Keto Green Bean Casserole
- Cauliflower Stuffing
- Sugar Free Cranberry Sauce
- Keto Sweet Potato Casserole
Tools To Make Keto Pecan Pie
- 9-inch Pie Pan – Of course you need a pie pan for your keto friendly pecan pie! Listed baking times are based on this one, and may vary with a different type of pan.
- Measuring cups and spoons – For precise measurements and easy cleaning. These come in fun colors!
- Chef’s knife – To cut your low carb pecan pie the right way – see tip about that above. A good chef’s knife is one of my top 10 must-have chicken tools.
- Large saute pan – This one is hard anodized without any risk of sticking, but also won’t scratch and is PTFE/PFOA-free.
- Non-stick pie crust shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this.
Keto Sugar Free Pecan Pie Recipe
The BEST Keto Sugar-Free Pecan Pie Recipe
This keto pecan pie recipe is the only one you’ll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
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When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
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Remove the sauce from heat. Stir in the vanilla and maple extracts.
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Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
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Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
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Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
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Cover the edges of the pie crust with foil, leaving the center open.
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Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
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Cool completely to set. For best results, chill for at least 1 hour before slicing.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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356 Comments
Philip Blosser
1I’m a 73 year old geezer who just LOVES this recipe and thinks you are the Julia Child of keto cuisine! I think I’m in love! LOL
Liz K
0I’d really love to make this pie for the holidays but I can’t find the powdered besti anywhere! 🙁 I’ve made pies with monkfruit/eyrithitol but don’t like the cooling effect and am looking forward to trying the Besti version. Since it’s sold out everywhere, would granulated work? Or, even blending the granulated until it’s powdered? (I’ve heard that trick for granulated other sweeteners in the past. Eager to give this pie a fair shake with a besti product. So many of your recipes are a home run. Thank you!
Wholesome Yum D
0Hi Liz, Yes, you can blend granulated sweetener into powdered.
April Huddleston
0Happy Thanksgiving. I replaced butter with coconut oil for first step. Trying to get the two to brown, I turned the heat to high. It was smoking a lot, but being in a big hurry, I did not think!!
When I added the coconut cream, the oil exploded like a huge firework.
Maybe others should be warned that this is dangerous.
I was not hurt bad. And there was no fire.
I’ll make the pie today with butter!
Barbara
0I didn’t have enough cream & I didn’t have the sugar substitute so I used 1 cup of maple syrup instead & 1 tbsp of tapioca flour. It thickened really well & it smells good. Let’s see if it actually tastes good too 😊👍🏻😉 I love the crust recipe & healthier pie recipe. It’s still very high in calories but for the holidays I guess one small bite won’t hurt too much. Thanks for an amazing substitute recipe to the very unhealthy corn syrup one 👌🏻👍🏻
TRM
0Can you make it without the crust?
Wholesome Yum D
0Hi, I don’t think this recipe will work without the crust.
Ann
0After reading other comments I’m glad I’m not the only one who didn’t have success or like the pie. My husband thought it was “good” but he literally will eat anything sweet after needing to be both gluten free and low carb for so long. I only wish I’d read the comments first and moved along to another recipe – usually I just modify one of my own successfully but had asked him what he wanted and he found this one. Won’t be trying it again – the inside was runny/didn’t set right, had a weird flavor and just wasn’t pecan pie like.
Wholesome Yum D
0Hi Ann, Did you follow this recipe as written or did you modify any steps/ ingredients?
Will
0Your pecan pie bar recipe was one of my go-to’s. Where did it go?
Wholesome Yum A
0Hi Will, That recipe is exclusive to the (free) Wholesome Yum App on iPhone and Android. You can also find it in my Easy Keto Carboholics’ Cookbook.
Lisa
0Exactly I was also searching the pecan bar recipe!
Wholesome Yum D
0Hi Lisa, That recipe is exclusive to the Wholesome Yum App.
Robyn
0Love, love, love this recipe! Besti is the Bomb! It’s hard to imagine you can eat sugar free and enjoy your food. I combined your filing with a gluten free pie crust for my daughter in law and this is now our favorite pie for EVERYONE in our house. Thanks so much! I did cut back a bit on the total amount of pecans ONLY because I loved the goo from the Besti so much…lol.
Fiona M
0Just made this tonight – oh my life! It’s so good. I had to make the filling twice as I used a soft butter that had too much oil in it, but second time round was a dream.
Erika
0Pretty good, but the caramel was a bit too salty for my taste. Next time I’ll try leaving out the salt altogether.
Jill
0Can I substitute something for the cream that is dairy free?
Wholesome Yum D
0Hi Jill, You can use coconut cream for a dairy-free option.
Cornel
0Best pecan nut pie recipe, delicious and easy to make.
Laurei
0OMG, fabulous. My hubby, 79 next week, loves pecan pie but he’s diabetic. This recipe is so amazing, easy and delicious. Maya, you are the best. Bless you for all you do. I am your forever fan. Thank you so much.
Moira Bruce
0Hi, I live in Australia and I only have Lakanto monkfruit sugar replacement available. Would that work in the caramel recipe or not. I have a diabetic husband and son and they are really missing their desserts so I am always on the lookout for sugar free recipes for them. Love your page. Kind regards, Moira
Wholesome Yum D
0Hi Moira, I recommend using my Keto Sweetener Guide to figure out which sweetener is best for you.
Crystal
0Great dessert for anyone – keto or not! This is a very rich, buttery, caramel-pecan pie, a little different than regular pecan pie in texture. I finally tried it for Christmas, and everyone loved it. My slight modifications – I slightly reduced the salt in the filling, and I would add a few more pecan halves on the top. Also, I only had a monk fruit/erythritol blend for the crust and baked it longer to make it more firm/dry before adding the filling and baking again.
Crystal
0One more note – take your time browning the Besti and butter. It will be worth it to get the deepest color you can without burning it. I cooked it much longer than 5 min, probably closer to 25.
Kayla
0I made this pie for my husband and FIL who are diabetic. I followed the recipe as-is and am very happy with how it turned out. The caramel is fantastic and the dessert itself is better than the regular version. Very easy to make – thank you for all of your trials in putting this together.
Tom J
0Wow, my pie came out great. I’m a pecan pie lover and this exceeded my expectations. I did use a different sweetener which is a 1:1 substitute for sugar. It’s a blend like the Besti so I used the same amount.
The saute pan is critical. Wide and low sides worked well for me. Use the medium low heat and stir regularly. Be patient and keep stirring regularly and you’ll get the caramel sauce you’re expecting. My additions were adding a couple of tablespoons of bourbon to the sauce and adding half a bag of Lily’s chocolate chips before pouring in the caramel sauce.
Thanks
PS I used the keto pie crust recipe for this.
MB
0I made the mistake of using erithrytol, It was horrible!
Make sure you use the allulose blend!!!
I’ll try again for Christmas.
Chu
0Can I make multiple pies? Is this recipe for one pie only?
Wholesome Yum D
0Hi Chu, This recipe is just for 1 pie.
Richard Corcoran
0Thank you so much for this recipe! I am a 59 yo male, fairly good cook but very limited baking experience. My 81 yo Mom, requested I make low-carb desserts for Thanksgiving. I made one of these and two of your low-carb pumpkin. All were great but the pecan pie was the “greatest hit” of our TG dinner. Only mom and I are on keto, but everyone loved it. And pecan pie has always been one of my favorites, but this was the BEST I have ever tasted! I followed your recipe exactly and would not change a thing!
So good! Thanks!
JessicA ingraham
0This recipe is sooo good! Do you have to keep this refrigerated or can it be stored on the counter in a cake safe?
Wholesome Yum D
0Hi Jessica, You should store this in the refrigerator.
Margaret Hitchcock
0I made the Wholesome Yum “The BEST Keto Sugar Free Pecan Pie” For Thanksgiving. Unfortunately it was awful. The worst thing was that it was TOO salty, but there was also no gooey stuff in the middle. And the flavor was so bad, that I threw it in the trash. (FYI I was very careful to follow the instructions exactly, I even ordered the expensive special sweetener.) I normally enjoy Wholesome Yum recipes but I felt like I should put this review because the pie was so expensive to make.
Wholesome Yum D
0Hi Margaret, Sorry this recipe didn’t turn out as expected. Did you use salted pecans? There is only 1 tsp of salt for the whole recipe so I’m not sure where the salty flavor would come from.
Margaret Durst
0Very good!!! I made this for Thanksgiving. I did add a cup of chocolate chips to make Chocolate Pecan Pie – otherwise, I followed the instructions. I must say that I was delighted with how the pie went together. The instructions were clear and well written and explained the processes well. I will make this again. I appreciated the comments that explained that this is really a caramel pie as opposed to a custard pie – still, very tasty and I was happy with my chocolate version. It was nice to have a Keto dessert. Oh – the crust was really good – I am excited to have that recipe too.
Debbie
0Too salty! I used 1 teaspoon of sea salt like the recipe called for. I used unsalted butter as well. Not sure what happened.
Wholesome Yum D
0Hi Debbie, Sorry this recipe didn’t meet your expectations. Did you use salted pecans?
Chris
0I knew this was going to be good the minute I smelled the caramel come together. It has been so long since I had pecan pie. As a diabetic is was just never on the menu. Thank you thank you thank you for this wonderful recipe. It tastes wonderful!!
Brandon
0Could I make these into bars? I’m sad I couldn’t find your pecan pie bar recipe this year
Wholesome Yum D
0Hi Brandon, This recipe is now only available on the Wholesome Yum App, which is available on Apple and Android.
Bev Lawless
0Can I make sugar-free pecan pie without the crust? Will this affect baking time? Any suggestions?
Wholesome Yum D
0Hi Bev, I have not tried that and think the filling may be too sticky without the crust.
Mary
0What can be used in place of maple extract?
Maya | Wholesome Yum
0Hi Mary, You could omit the maple extract and replace a few tablespoons (but not all) of the Besti Powdered with Besti Brown instead.
Brandon
0How are these different from the low carb Paleo pecan pie bars? I was looking for that recipe because I really enjoyed it but this is all that came up.
Maya | Wholesome Yum
0Hi Brandon, This is a pie rather than bars. I have a recipe for bars in the Wholesome Yum app, available on iPhone or Android.
Kim
0Are there any necessary modifications to make this crustless?
Wholesome Yum D
0Hi Kim, I don’t recommend making this pie crustless.
J Ramirez
0Can I use Whole Earth Plant-Based Sugar Alternative, Erythritol & Monk Fruit instead?
Wholesome Yum D
0Hi, I don’t recommend any other sweeteners because Besti provides a perfectly smooth and gooey texture. Other erythritol or monk fruit sweeteners will crystallize or harden when baked.
Gerri
0Your pecan pie looks fabulous. Until I buy your Besti (great name), how much allulose to use? Thanks.
Wholesome Yum D
0Hi Gerri, You can use plain allulose, but you’ll need more of it. Use my sweetener conversion chart to ensure you use the correct amount.
Gerri
0Thanks!
Jessica Johnson
0I went to order the allulose blend and it won’t arrive in time for Thanksgiving. Do you have any suggestions for an alternative?
Maya | Wholesome Yum
0Hi Jessica, It should arrive by Thanksgiving with Amazon Prime shipping. 🙂
Jessica Johnson
0Hello! It won’t arrive for me until Friday even with Prime. 😞
Wholesome Yum D
0Hi Jessica, Sorry to hear that. You may need to adjust the amount of sweetener needed in the recipe. Check out this Keto Sweetener Guide to help you determine how much you will need. Your results may be different than mine. I hope you have a chance to try it with Besti soon!
Jodi
0Hi, Do you still have your pecan pie bar recipe available? I can’t seem to find it. Thank you!
Wholesome Yum D
0Hi Jodi, This recipe is only available on my app now. It is available on iPhone and Andorid. I also have an updated Salted Pecan Pie Bars in my new cookbook.
D
0I was hoping that this would be absolutely delicious, but, unfortunately, it’s not. It’s extremely buttery and that’s mainly what you feel the most when you eat it. I’m very sure that I won’t be making this pie again.
Alex
0I’ve made a lot of wonderful dessert recipes from this website in the past, including other pies. I’ve also made caramel and caramel sauce in the past successfully in the past. While I have had my ups and downs with recipes on this website, this one takes the cake in terms of I just can’t get it right. I’ve attempted it multiple times now, and the sauce never turns out right. I’ve wasted so much monkfruit sweetener, heavy cream, and butter on attempting this recipe.
I do not recommend using this recipe. As you may be able to tell from the many other comments and questions on this recipe, I think there’s a lot of variables in this recipe that might not be completely explained in the directions, or perhaps this is just beyond my skill level. But I’m frustrated after failing to have an edible pie several times that I’m going to move on to trying another pecan pie recipe.
Maya | Wholesome Yum
0Hi Alex, Sorry to hear that you had issues with the pie. I can’t tell from your description what issue you had with the sauce. What do you mean by “never turns out right”? I’d be happy to help troubleshoot if you let me know what you experienced. The biggest key for the sauce is to use Besti (as other sweeteners don’t dissolve and caramelize properly) and make sure the heat isn’t too high. You may find it helpful to watch me make it on video — it’s on the recipe card above.
Glenda Bashlor
0Can you use coconut cream instead of heavy cream? I am intolerant to milk. Thanks so much, Glenda
Wholesome Yum D
0Hi Glenda, Yes, you can do that.
Maria
0Hello Maya Thank you for your prompt response. I will order Besti and follow your guide lines. Will be making it for our Easter Family Brunch. Happy Easter to you and your family! God Bless –Maria
Maria Almeida
0Hello Maya,
I made the pie over the weekend. Al though very tasty, have a couple of questions/ comments.
1. It didn’t turn out dark / golden brown as mentioned in the recipe.
2. The caramel took more than 5 mins and to thicken took approximately 30-40 mins
3. My crust was not very crusty… not bad for the first attempt. I doubled the recipe to make a bigger pie. The crust was a bit too thick.
4. I used Swerve instead of Monk fruit.
Looking forward to your response. Plan to make it again for Easter:-)
Thank you ,
Maria
Maya | Wholesome Yum
0Hi Maria, I’m glad you thought the pie was tasty. I’ll answer your other questions though:
1. If it didn’t darken, it’s possible that your caramel needed to cook down for longer, but most likely the bigger issue was the sweetener substitution. Swerve makes a much more dry pecan pie filling, with a vastly different texture, much less similar to a real pecan pie. (The reason I know this is because I made it with Swerve in the past, and now that I use Besti, the results are much better.) If you want to give it a try as written, Besti Powdered is available here, so you can see how much better the filling turns out with it. 🙂
2. The caramel (steps 3-5) typically takes a total of 20-25 minutes, not 5 minutes. However, it can take longer depending on the size of your pan. Also again, using a different sweetener can alter the time here.
3. It sounds like your pan didn’t require doubling the crust ingredients, maybe just a bit more but not double. I can’t say for certain though since I don’t know what pan you used. Next time if you end up with too much dough for the crust, just omit the excess from the pie pan before baking.
Hope this helps!
Dawn
0I just attempted to make this pecan pie. When I was cooking the butter and sweetener (I used crystalized Besti Monk Fruit Sweetener with Allulose which I found in a comment that you said would work), it never mixed together. I continued through, and it stayed separate. The end product was a brown mixture and separate melted butter. Suggestion?
Wholesome Yum D
0Hi Dawn, I recommend Powdered Besti Blend which will dissolve and mix better into the butter.
Eli
0Unfortunately like with everything related to Keto sweets, it’s better to not have any than to attempt to replace reality with fakery.
Anything related to almond flour becomes odd tasting. the consistency is also bad. it’s not crunchy, it’s just pancake like.
The rest of it tasted pretty good but if you have taste buds you can feel that the caramel tastes a bit different. Overall without a good crunchy crust the whole thing is useless in my opinion. Maybe I’ll try it with a coconut base next time and see how that goes.
Maya | Wholesome Yum
0Hi Eli, This recipe uses natural ingredients, I wouldn’t consider it “fakery”. Sorry to hear that it didn’t meet your expectations. My crust, while not identical to a white flour crust, does come out crunchy on the outside, especially on the edges of the pie. Did you pre-bake it as instructed? For the caramel, did you use the same Besti sweetener? The recipe can be made with a coconut flour crust, but in my experience an almond flour crust gets more crisp, if that’s what you are looking for.
Deborah
0This was a wonderful Keto recipe. I made it for Thanksgiving and the family requested that I make it for Christmas too. The first time I made the pie, I used a shallow pie plate, which resulted in me having leftover caramel sauce. So, I made a small dish with the leftover caramel; but stretched the volume by adding some additional butter. This made it into a slightly custard consistency, which my family also loved. The family requested that I made it with the custard filling on top of the regular filling for the Christmas pie. It was a hit, as well. The amount of pecans are very dense, which the family loved; you can pick the slice up with your hands and eat it, without a fork. I will be making this recipe often!!! The instructions were very well written and explained; better than most recipes, for sure.
Sunshine Spellalot
0I made this for Christmas and we were so disappointed. It was salty…too salty. I’m tempted to throw it out.
Wholesome Yum D
0Hi Sunshine, Are you sure you only put in 1 teaspoon of salt? That should not make it too salty. Also, using salted butter may add to the saltiness as well. My recipes always use unsalted butter unless it explicitly says salted.
Laurie Cox
0I’m making it for my husband who’s just crossed the diabetic line and it’s the same thing for me as I tasted it. And yes I only put in 1tsp salt and unsalted butter. My taste buds have recently gone wonky on me though, so I thought it was just me. One would think it’s from covid but I had that well over a year ago. Hopefully it tastes good to the hubby. I had something else and tasted like I poured a mouthful of salt, it tasted fine to hubby, not salty to him at all. The crust was easy to put together in the food processor, came out like cookie dough, it’s got a beautiful color and looks crispy. I guess I’ll find out the verdict tomorrow, Happy Thanksgiving everyone!
Scott C Irwin
0Hello.
Thank you for sharing your recipe. How is maple extract different from syrup?
Wholesome Yum D
0Hi Scott, Maple extract is just used for flavoring and is used in small amounts.
Angie
0I made this pie and it was very good but the next time I make it going to use fewer pecans 2 cups were too much for me 🙏👍
Danielle Restrepo
0After removing my caramel sauce from the heat and adding the extracts my caramel sauce separated and became very oily. Why did this happen?
Wholesome Yum D
0Hi Danielle, I recommend just mixing the sauce if it becomes separated. Just make sure the sauce cools off to be warm and not cold.
Ernie
0I slowly stirred the caramel sauce and took it off the burner when thick and golden and let it cool. After a few minutes it turned hard. Not sure why?
Wholesome Yum D
0Hi Ernie, It sounds like your sauce may have seized up from overcooking.
Roni
0I made this today with coconut crust. I doubled the filling and baked in. A 9×13 dish, as bars. Turned out perfect! So delicious! Thank you for an awesome recipe!
Julee
0We were just wondering how to make this with more filling! Thank you for your experiment. I’d like to know if you put crust on the sides of the 9 x 13 or just the bottom? Also when you say you doubled the filling, does that include pecans? I’m aiming for that gooey pecan vibe. Thank you!
Kathryn Mathiau
0Hi, Your pecan pie sounds great to me, since I live a low carb lifestyle. But my granddaughter has Celiac. Is this recipe gluten free? Thank you for your help.
Maya | Wholesome Yum
0Hi Kathryn, Yes, this is gluten-free (all my recipes are).
Alice
0I love all of your recipes. I am widowed, so recipes for 1 work out great for me. For Thanksgiving, I made a pumpkin pie with pecan crust. It is just pecans almost ground up with butter and it was very good. Both my daughter and I are cutting back on carbs and the crust worked well for us. Keep up with the great recipes for 1.