As most of you that have made pecan pies from scratch before know, in addition to the cup or more corn syrup, they also contain additional brown or white sugar. It sort of gives me chills (literally) thinking about the amount of sugar in one little pie. Rather than use corn syrup for my "goo" in the pie, instead I made my sugar free Sweetened Condensed Milk. I make it with canned full fat coconut milk, but if you prefer to use regular heavy cream, you can do that too. I thickened my condensed milk with a few pinches of xanthum gum, added after it was done reducing and whisked it in well until it was the viscosity of regular canned sweetened condensed milk. I substituted 1 cup of this milk in place of the cup of corn syrup. To add a little flavor and deeper color, I whisked 1 teaspoon of organic unsulphured blackstrap molasses into the 1 cup of condensed milk. I used the miniscule amount of molasses more like a "flavor/extract" than a sugar. It adds less than 4 grams of sugar and carbohydrates to the entire pie which when divided into 8 servings equals less than 1/2 gram sugar and carbohydrate per serving. Of course, if you want to, it can be omitted entirely...it's your choice.
I've tested this pie "barely warm", at room temperature, and chilled. My sons tried it last night and liked it. Personally, I prefer it lightly chilled (set out for about 30 minutes before eating). I've always chilled my regular pecan pies too...they slice nicer that way. I used Equal Exchange 70% cacao chocolate chips in this pie and it was a perfect combination with the pecans. I snapped a few photos below and included the recipe, too. Enjoy!
|Rich & thick Sweetened Condensed Milk with a touch of blackstrap molasses
|Buttery almond flour crust with a touch of cinnamon
2 (14-ounce) cans unsweetened coconut milk (I like Native Forest organic)
Add coconut milk to a small heavy saucepan and stir in Swerve (or sweetener of choice), butter and vanilla. Bring to a boil over medium-high heat. After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced by almost half. Taste for sweetness. If additional sweetness is desired, add liquid stevia drops, additional Swerve, (or other sweetener of choice) until desired sweetness is achieved. Makes approximately 2-1/2 cups of sweetened condensed coconut milk. Cool before using in recipes. Refrigerate any unused portion.
*Note: For a dairy free version, substitute coconut oil in place of butter. If additional thickening is desired, whisk in a pinch or two of xanthum gum (approximately 1/8 teaspoon or so); cook on low for an additional 5 minutes, whisking frequently until thickened.