FIVE LAYER PECAN PIE

FIVE LAYER PECAN PIE

INGREDIENTS:

SWEETENED CONDENSED MILK

Adapted from Carolyn Ketchum's recipe.

2 cups heavy whipping cream
½ cup + 2 TBS Swerve Confectioners
3 TBS unsalted butter
½ tsp of xanthan gum

PECAN PIE FILLING

2 large eggs, lightly beaten
Homemade Condensed milk- around 10 oz - 12 oz from the recipe made above
2 tablespoons bourbon or ¾ teaspoon vanilla extract
Pinch of salt
1/3 cup Swerve Confectioners
2 cups chopped pecans
1/2 cup unsweetened shredded coconut
¾ cup sugar free dark chocolate chips
2 TBS vegetable glycerin (optional)

NUTRITIONAL FACTS:

Servings: 16

Calories: 350

Total Fat: 35g

Cholesterol: 75mg

Sodium: 35mg

Total Carbs: 21g

Dietary Fiber: 7g

Sugar: 3g

Protein: 6g

DIRECTIONS:

Note: Make sweetened condensed milk and gluten free crust before making filling.

SWEETENED CONDENSED MILK

Step 1

In a large heavy saucepan, bring the whipping cream to a boil over medium heat. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.

Step 2

Remove from heat and whisk Swerve and butter until dissolved. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Let cool 10 minutes.

PECAN PIE FILLING

Step 1

Position rack in lower third of oven; preheat to 375°F.

Step 2

Whisk eggs, condensed milk, Swerve, Confectioners, bourbon (or vanilla) and salt in a large bowl. Fold in pecans, coconut and chocolate chips. Scrape the filling into the pre-baked, cooled crust.

Step 3

Bake the pie until the center is set and the edges are golden brown, 25 - 30 minutes. Around 20 minutes, cover the pie loosely with aluminum foil to prevent over browning. Cool completely on a wire rack, about 2 hours, before slicing.