9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
large bowl, combine cherries, stevia, cornstarch, and lemon juice.
lace one of the unbaked pie shells in a lightly oiled
In a saucepan, mix together cocoa, stevia, cornstarch and salt.
Stir milk in gradually.
Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
Blend in vanilla.
Cool 10 minutes. Pour into pie shell; refrigerate.
Top with whipped cream before serving.
Mix together stevia, cornstarch and salt in saucepan.
Stir in milk gradually. Add coconut.
Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
Remove from heat. Blend in 1-1/2 teaspoons vanilla.
Cool 10 minutes; pour into pie shell. Refrigerate.
When cool, top with whipped cream and toasted coconut.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ogether the powdered milk, cornstarch, stevia powder, cinnamon, and salt in
Combine melted butter, pecans, stevia, cinnamon, and salt in a
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
COCONUT FLOUR PIE CRUST:
Preheat oven to
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
Refrigerate until pumpkin filling firms up, about 1 hour.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
ream cheese, sour cream, vanilla, stevia until fluffy (this is the
Blend all ingredients in a blender until smooth. Add water as needed. Add cinnamon and ginger, as much as you want. You can add pumpkin pie spice instead of the cinnamon and ginger if you have it.
Stevia is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. Recipe called for 1 pack - I guessed at pack size at 1 gram after searching online for info.
In a large bowl, whisk eggs and pumpkin puree together. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk.
Pour mixture into pie crust.
Bake in oven for 20 minutes on 390\u00b0F (200\u00b0), then reduce oven to 350\u00b0F (180\u00b0C) and bake for another 45-60 minutes until inserted toothpick comes out clean.
Store in refrigerator overnight.