1/2 cup Yacon Syrup
1/2 cup water
1 cup Birch Xylitol
3 eggs, slightly beaten
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1.5 cups chopped pecans
1 unbaked 9 inch pie crust*
Stir the top six ingredients, until mixed well. I do it in my Kitchen Aid. Put the pecans in the pie shell and pour the mixture over the pecans. The original recipe called for 1 cup of pecans, but years ago, my husband decided he liked lots of pecans in it, so we do extra.
Bake at 350 for 45 – 55 minutes or until toothpick comes out of the center clean.
The first time I did this one for Thanksgiving, 2011, I used two cups of pecans and it was a little dry, so I am confident that 1.5 cups will be the right amount to have it nutty and moist.
*Pie Crust – 2 cups almond flour, 1 teaspoon salt and 2/3 cup unsalted cold butter. Mix in the mixer or with the pastry blender until the butter is chopped up and the flour and butter looks like large pea size clumps. Then, add ice water, 1 Tablespoon at a time until the dough forms a ball. Roll out between two sheets of wax paper and put into pie pan. If your butter is salted, you don’t need the salt in the flour.