Monday, December 18, 2017

Low Carb Sweet Potato Pie

(I don't have a picture of the pie...but here is Em playing pie face.... It's practically the same thing, right?)

Need something low carb to take to impress your in-laws?  Well this is your answer. This was so good and my pumpkin pie loving husband said he liked this one more than my sister in laws top secret famous pie. Now THAT is a good endorsement.

2 1/2 c. Ground pecans.  (A fine grind will hold together better.  A course grind will be crunchier. I like somewhere in the middle)
Pinch of salt
1/4 tsp cinnamon
1/3 c. Splenda
4 Tbs. Butter soft or slightly melted

*Mix ingredients
* Press into deep dish pie pan

Pie filling:

1 lb sweet potatoes (choose small fat ones over long skinny ones to avoid strings)
1/2 c. Softened butter
1/2 c. granulated Splenda (or a little less)
1/2 c. Brown sugar Splenda (or a little less)
1/2 c. Cream
2 eggs
1 tsp. Pumpkin pie spice
1/2 tsp cinnamon
Pinch salt
1 tsp. Lemon
1 tsp vanilla
1 Tbs. Flour

* Poke holes in potatoes and bake or microwave until soft. (Boiling will make it too watery).  When cool enough to handle, peel
* Break apart sweet potato and put it in our mixer. Add butter and mix well.
*Add sugar, milk, eggs, spices, vanilla, and lemon.
*Beat on med until smooth.  If any strings wrap themselves on the beater, throw them out.
* Pour into unbaked pecan crust. Bake @350 for 45-60 min.  A knife inserted in the middle should come out clean.  The pie will poof while baking and then fall when it cools.
*Serve with sugar free cool whip or whipped cream

P.S. my mother-in-law loved it. 🙌

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