Hi all.  I have some fresh pecans and would like to make a pie. Does anyone have a recipe for a BT compliant one? Thank you all for your help.

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Untested! I cannot have this much sugar.

1/2 cup blackstrap molasses (use unsulfured mild molasses for a milder molasses flavor)
3/4 cup sorghum syrup
1/4 cup honey
1/4 cup ghee
1/8 cup spelt flour
3 large eggs
2 cup pecan halves
1/2 cup chopped pecans
2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Directions

To make filling: Combine molasses, sorghum syrup, honey, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes. Raise heat to high and boil 1 minute. Remove from heat and cool mixture to room temperature. Stir in flour. Stir in eggs until blended, then stir in all remaining filling ingredients.

Bake for 1 hour at 350F


Select an appropriate crust:

http://www.dadamo.com/typebase.....er=abc&header=on

I've made Alton Brown's pecan pie recipe from foodnetwork.  I decided that I could use an acceptable flour, but other than that, I keep to his recipe.  If I am going to eat pecan pie, which is usually once a year, I just make it the normal way, except not using corn syrup.  His recipe uses Lyle's Golden Syrup, which is pretty much a caramel sugar concoction I believe.  Anyway, let us know how the pecan pie comes out!

Quoted from charlie2

Hi all.  I have some fresh pecans and would like to make a pie. Does anyone have a recipe for a BT compliant one? Thank you all for your help.

You might PM gulfcoastguy for this. Not sure if he grows his own pecans, though I think so. And I think he uses pecans in many recipes.

I'm away from my house and recipe books for the next week San J. I have made a walnut chocolate pie using agave and pecans would do nicely in place. It is similar to a chocolate pecan pie. The crust is a problem though. I made it for a party using store bought crust and just scraped the filling off of the crust for my personal use. It will be next tuesday or wednesday before I can search for the recipe.

It seems to me that it would be easy to substitute ingredients in something so simple as a pecan pie. Here is a pie crust from the recipe section that could be made compliant: http://www.dadamo.com/typebase4/recipedepictor7x.cgi?571
It seems that pecan pies are very forgiving if you don't get things exactly right! Actually, I don't care about it being so sweet.

Okay I'll post two, the first one I've made.

Chocolate Walnut Pie
1 pie shell, 9 inch unbaked
3 eggs beaten
1/3 cup heavy cream
1 cup agave
2 tablespoon of butter, melted
2 tablespoons cocoa powder
1 1/2 cups chopped walnuts
1/4 cup rolled oats
preheat oven to 350F
in a bowl combine:eggs,cream, agave, cocoa powder and salt. stir till coacoa powder is dissolved then stir in walnuts and oats. Fill pie shell and bake 45 minutes.

Second

Pecan Pie

1 pie shell unbaked
3  eggs beaten
1 cup agave
4 tablespoons butter melted
2 teaspoons vanilla extract
2 cups pecans chopped
1/4 teaspoon of salt
1/3 cup cream
preheat oven to 325F.
in a bowl combine: eggs, cream, agave, butter, and vanilla. Stir in pecans.
Bake 55 minutes.

Which did you like better, gcg? Reading the two, my immediate response is: The second one looks more traditional and better...

I've only made the chocolate walnut. I didn't make the pecan pie because despite being a southerner I don't really care for pecan pie, I consider it too sweet for my taste. I prefer pumpkin pie, blueberry pie, or cheesecake all of which I know how to make.

I made pecan pie at Christmas (or was it Thanksgiving?) with pure cane syrup that I brought back from Louisiana.  It tastes like molasses but not as strong as blackstrap.  It was pretty good, but I like the look of the recipe that uses agave better.  I will try that next time I want to make a pecan pie.  Thanks, GCG!  

Quoted from gulfcoastguy

I didn't make the pecan pie because despite being a southerner I don't really care for pecan pie, I consider it too sweet for my taste. I prefer pumpkin pie, blueberry pie, or cheesecake all of which I know how to make.

If pecan pie is too sweet, you simply use it as the "topping" for your (à la mode) vanilla ice cream, by taking only a sliver and slathering it over a larger scoop of the latter.  

As for your "know[ing] how to make" all those other de-lish items, gcg, I'm reminded of my chef days, when I was courted by my dessert chef. What a talent. What birthday parties he threw me. And this was a guy who'd drive hundreds of miles for the right ingredient!   Maybe some honey in your vicinity is equally regalled....

Here's a recipe similar to the one I used last Thanksgiving.  I made a nut crust too.  Very sweet but delicious:
3 Large eggs 3
¾ Cup (6 oz) Water
1 ¾ Cup, well packed (14 oz) Medium brown sugar
½ tsp Salt
½ Stick Unsalted butter
1 Tablespoon Brandy or Rum (optional)
2 tsp Vanilla extract
2 Cups (8 oz) Pecan pieces

PreparationPreheat the oven to 400°F (200°C).

Whisk together the eggs and water until very well blended. Add the brown sugar and salt. Melt the butter and add to the mixture. Add the Brandy and vanilla extract.

Place the pecans in the pie shell and pour the custard filling over the pecans, the pecans will automatically float to the surface. Since nine inch pie shells vary in depth and thus volume, not all the custard filling may fit. By not mixing the pecans into the custard filling you will possibly prevent throwing away extra custard filling containing pecans.

Place in the preheated oven for 10 minutes. Then reduce the temperature to 325°F (160°C) and bake until the center of the pie is set and no longer trembles when touched, about 65 minutes.
add your


Read More http://www.epicurious.com:80/recipes/member/views/PECAN-PIE-CORN-SYRUP-FREE-50105212#ixzz1pDRY3P7k

Mmmm. All those recipes sound really yummy!! But since I'm allergic to eggs and grains(for the crust ... although I haven't tried amaranth yet) and vanilla is on my Swami avoids list, I guess I could put a little agave on some pecans and pretend it's a pie, he, he. I eat a lot of nuts.

I made a nut crust....just ground up pecans pressed into a ghee coated pie plate.   Not sure what you could use to sub for the eggs though.

Quoted from D.L.

I guess I could put a little agave on some pecans...

maybe add a favorite spice---and toast 'em: Great snack!  

I Googled "crustless pecan pie" and found a good recipe! I think it's way too sugary but with some modifications, I think it would be tasty.

I'd love to make a teff flour crust but do not have the right tools.

Quoted from Jane

I made a nut crust....just ground up pecans pressed into a ghee coated pie plate.   Not sure what you could use to sub for the eggs though.

Ground flax seeds in water is often used to sub for eggs...

Quoted from Jane

I made a nut crust....just ground up pecans pressed into a ghee coated pie plate.   Not sure what you could use to sub for the eggs though.

Ground flax seeds in water is often used to sub for eggs...

I once made a vegan pecan pie and took it to a Thanksgiving dinner. Nobody noticed (or didn't tell) a difference from a "normal" pecan pie and a "vegan" pecan pie. I also used a nut crust. Back in my "I'm going vegan" days, which only lasted a couple of months.

Finally made my pie. I used Spelt crust from Whole Foods.
1-3/4 cup of pecans
3/4 cup sugar beet syrup(I get from Germany from friends)instead of corn syrup
agave syrup 1/2 cup instead of brown sugar
4 tablespoons of Earth Balance Margarine
1 teaspoon vanilla extract
3 large eggs.

This turned out really good and not too sweet. The sugar beet syrup is pure and has no additives and friends bring it to me when they visit the US. They do not have all the processed syrups like we have here. I don't use dairy, oats, corn or potatoes. so this was all ingredients that don't make me feel terrible.

Thanks to all for your recipes and help to create a treat that is not loaded with chemicals and avoids for me.

Quoted from charlie2

3/4 cup sugar beet syrup(I get from Germany from friends)instead of corn syrup

Is this the brand? Grafschafter  This one is available at Amazon. http://www.amazon.com/Grafschafter-Sugar-Beet-Syrup-16oz/dp/B000LRKO8K

Yes Grafschafter Goldsaft Zuckerrubensirup. I love it. Grafschafter Original Sugar Beet Syrup is the pure, natural juice of freshly harvested cooked sugar beet carefully concentrated under vacuum - without added ingredients and without chemical treatment. This delicious sandwich spread is a special treat for every breakfast. Can also be used for sweetening sauces, desserts and as a baking ingredient. (Imported from Germany) I use it instead of Molasses or maple syrup in baking and cooking and on pancakes. Glad to see I can now get here.  My friends bring me several when they come and I horde it until their next visit. Thank you for letting me know about Amazon.