Best Crustless Pecan Pie Recipes
JANET'S CRUSTLESS CRANBERRY-PECAN PIE/CAKE
Categories Cake Berry Dessert Bake Thanksgiving Quick & Easy High Fiber
Yield 16-24 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 F. Grease glass pie plate or 9 in. square pan or loaf pan. or use a few foil mini-loaves. Don't fill too full. 2. Beat butter, sugar, eggs, vanilla until thick and fluffy; about 5 minutes. 3. Fold in flour by hand. Fold in fruit and nuts. Pour into prepared pan and spread evenly. 4. Bake 45 minutes (or longer) until tester comes out clean. Less for mini-pans. Bake well; the fruit is moist. 5. Serve warm or cold, alone or with frozen yogurt, ice cream or cool whip. Original recipe (on left) serves 16-340 calories per serving, in case you wanted to know.
SIBI'S CRUSTLESS CRANBERRY PECAN PIE
I don't know who SIBI is, thats the name of it in the magazine. Vegetarian times Nov 2004. The recipe works well with dried cranberries, blueberries or pitted sour cherries. Can be baked in an 8-inch pie plate or a 9-inch square pan.
Provided by charlened
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 375.
- grease pie plate/pan.
- beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
- fold in flour by hand.
- fold in cranberries and pecans.
- pour into prepared pan and spread evenly.
- bake 45 minutes or until cake tester comes out clean.
- serve hot or cold.
Nutrition Facts : Calories 328.5, Fat 19.5, SaturatedFat 8.3, Cholesterol 83.4, Sodium 19.9, Carbohydrate 36.9, Fiber 2.9, Sugar 26, Protein 4.3
CRUSTLESS PECAN PIE
I like this recipe because it comes the closest to the "real thing" without using sugar and corn syrup. Also, when you eliminate the crust, you eliminate lots of fat and carbs. This is useful for diabetic people and doesn't taste half bad. Easy to make and easy to eat. I modified another recipe to suite my needs.
Provided by iswenson
Categories Pie
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
- Warm the apple juice concentrate in a small pan.
- Add the sugar substitute and gelatin to the apple juice.
- Stir until the sugar substitute and gelatin are disolved.
- In a small bowl, mix the cornstarch with the water.
- Stir until well disolved.
- Add the constarch mixture to the applesauce/juice mixture.
- Using an electric mixer, beat in the 3 eggs, one at a time.
- Blend well.
- Stir in the vanilla and coffee and mix well.
- Pour mixture into a lightly greased (pam) 8" pie pan.
- Arrange toasted pecan halves over the top of the pie.
- Bake at 375 degrees for 30 to 40 minutes or until custard is set.
- Cool slightly before cutting.
Nutrition Facts : Calories 142.4, Fat 5, SaturatedFat 0.9, Cholesterol 79.3, Sodium 33, Carbohydrate 20.4, Fiber 0.6, Sugar 15.7, Protein 3.8
CRUSTLESS PECAN PIE
Categories Egg Nut Breakfast Brunch Dessert Bake Christmas Cocktail Party Picnic Super Bowl Thanksgiving Low Carb Kid-Friendly Quick & Easy High Fiber Low Sodium Wheat/Gluten-Free Halloween New Year's Eve Fall Winter Potluck
Number Of Ingredients 6
Steps:
- mix put in to a pie plate bake at 325 for 45 minutes.
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