Low-Carb Pecan Pie

This recipe is not any different from the low-carb black walnut pie I described a couple of months ago with two exceptions: most obviously, the nuts were pecans, and secondly, I made the crust with about 75% whole grain rye flour.

Although the amount of sweetener was the same, it tasted sweeter, probably because of the influence of the pecans versus black walnuts.  Pecans do seem to be somewhat sweet.

3/4 cup brown sugar Whey Low (aka Whey Low Gold)
1/2 cup Whey Low Type D
1/4 cup butter (4 tbsp)
3 eggs
1 tbsp vanilla
1 cup nuts
1/8 tsp salt

I baked it at 350 for 40 minutes, similar to the black walnut pie.  The crust fell apart above the pie filling when each slice was removed from the pie pan, but it held together reasonably well elsewhere.  The rye flavor was fine.

It's another potential dessert to add into the mix with someone who's diabetic.