Pecan Fudge Pie THM S Low Carb…
because some form of pecan pie is practically a requirement for Thanksgiving and Christmas celebrations around our house.
I gave my Sugar-Free Hot Fudge Pie a facelift, plus a few other tweaks, and now it’s better than ever PLUS it’s now a Pecan Fudge Pie THM S Low Carb!
The original recipe that I tweaked to get this pie had no crust so I went ahead and carried that idea over when it was posted a few years back.
In my experience, adding a crust to this pie will cause it to lose a bit of it’s fudginess so I’m still not recommending one for best results.
The fudginess that you see in the picture is usually good for a few hours and then this recipe transforms itself into a dense fudge type creation.
Just in case you don’t click over to the original I’d reiterate some of my advice for achieving the fudgiliciousness that you see in the pics.
“These are the conditions under which you too can achieve a fudgy, non-bitter, gooey wonderful pie that is THM friendly and low carb, though possibly a little rich for everyday consumption for some Trim Healthy Mamas like myself. It fits into the category that I call “special occasion goodies” but it is worth the wait!
- Get the brown sugar edge by adding the teaspoon of blackstrap molasses that is allowed in this amount for THM. If you use the on plan sweeteners alone it will be sweet, but lacking the extra dimension of rich flavor that the brown sugar gives to this chocolate.
- Like fudge brownies this pie needs to be undercooked! Set the timer for 17 minutes at 350 degrees (electric) and then reset the timer for another 3 minutes if is not done. It will still be wet looking once it reaches the fudgy perfection. Mine jiggles in the middle 1/3 of the pie when I remove it from the oven, but sets up fine and comes out of the pan after cooling slightly with no problems. If you want it even fudgier go ahead and cook it a little less, I have never had this pie fall apart even when a little under/underdone.
- You can get this perfect the FIRST time if you watch the timing closely. My oven is taking about 22 minutes.
- The middle should look wet and it will still have a little jiggle when it is JUST done. The good news is it tastes GREAT even if it turns out firm it will remind you of a chocolate custard pie. I even took one of my less than fully fudged trials to a Thanksgiving get together and a couple of people asked me to bring it next time, and everybody liked it. But I was going for fudgy perfection, so I trudged on….for my family, for THM, for YOU….and of course, for me!
- You really need an 8-inch glass pie pan for this dish if at all possible. I increased the volume of the original recipe so it would be thicker and would set up fudgier due to the added thickness. The standard 9-inch plate will take away from that somewhat….since we are after perfection here.
- Please remember that these instructions are based on my experience with an electric oven!”
If you’d rather use pecan halves instead of pieces you can but it will be harder to slice through the larger halves. I would definitely recommend the pieces.
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8-inch glass pie plates can be a bit of a challenge to find. I have an old Fire King plate that I use exclusively and really treasure. If I were looking for one now though I would definitely check this one out!
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Pecan Fudge Pie THM S Low Carb
Ingredients
- Preheat oven to 350 degrees and spray oil an 8-inch pie plate
- 1/2-3/4 cup pecan pieces
- 1 stick butter, softened (1/2 cup) NOT melted (it will affect the texture)
- 3/4 cup xylitol or erythritol AND 1/3 tsp THM or KAl Stevia
- 1 teaspoon blackstrap molasses
- 4 eggs
- 1 1/2 tsp vanilla
- 2 pinches cinnamon
- 5 Tbsp cocoa powder (see cocoa recommendation at bottom of this post)
- 1/2 tsp salt
- 8 Tbsp THM Baking Blend* see note for subs
Instructions
Instructions
Spray oil an 8" pie plate. Sprinkle the pecans into the bottom of the oiled pie plate. (You could also add them into the mix or sprinkle on top but the pie has only been tested with them on the bottom.)
Soften the butter and add the sweetener and molasses to a mixing bowl. Mix well.
Add eggs and vanilla and mix well using a hand or stand mixer to make sure it is well creamed.
Then add in the cocoa powder, salt and baking blend and mix until well combined (mine shows tiny lumps of butter when thoroughly mixed and that is fine as they will melt right into the pie as it bakes
Pour mixture into the plate over the pecans.
Bake 17-21 minutes or until the center is set. Will still be a little damp but set.
I check mine at 17 minutes and usually leave it in for a couple more minutes and the timing is super important on this pie. It must still be jiggly in the middle if you want it to be gooey.
Notes
- I increased the volume of the original sugary recipe so it would be thicker and would set up "fudgier" due to the added thickness.
- *You really need an 8-inch glass pie pan for this dish if at all possible. The standard 9" doesn't work near as well you need a thicker volume for fudgy-ness.
- Sweetener alternatives-- powdered gentle sweet can affect the texture here sometimes but if you need to use it instead just use 3/4 cup and don't add the extra stevia
- Be sure and only soften the butter don't melt it for best texture once baked. Mix it well in a mixer and the tiny bits of unmelted butter in the batter will melt into the pie nicely when it's baked.
- Instead of THM baking blend you can use *6 Tbsp. almond flour plus *1 tablespoon coconut flour plus * 1 1/2 tablespoon THM plain on plan protein powder BUT I think the baking blend soaks up the oil in this recipe better without drying it out.
How do you think baking in a gas oven would affect this? I do have an electric toaster oven I could use. Which do you think will provide the best results?
Thank you. It looks delicious!
Michele, I would go with the gas oven. You will know your oven and how it typically cooks and have a feel for it. I just wanted everyone to know that I’d only tested this in an electric oven and since there is as much engineering involved in some of these recipes as there is cooking, lol, different things can have a big effect. Good luck and I hope you enjoy! 🙂
How about using super sweet? How much would you use?
I wouldn’t recommend super sweet for this recipe Tamara. It doesn’t have the bulk and the concentration of stevia is too high and can cause bitterness with so much chocolate.
Where are the comments about cocoa recommendation?
Hey Betty! I linked to my favorite cocoa powder at the bottom of the post. I listed the Amazon recommendation but I also have been able to buy the Ghiradelli cocoa at Walmart. Rodelle is another good brand too. Hope this helps.
Oh My Goodness! I took a bite and I was transported to my Grandmother’s kitchen table with my mom! This tastes like a sugar loaded pie! It is so good, so yummy! It tastes like a childhood memory! Thanks for the recipes! Hugs!
Hey Sharon! So glad it was a hit. <3
Not sure I understand. It starts with putting pecans into the oiled pie dish. Then says oil a pie dish and pour the mixture in. Do I pour the pie mix on top of the nuts ?
Hi Mav. Yes, that was unclear and I’ve fixed it. Sorry for the confusion. You spray oil the pie plate, add the nuts and then pour the pie filling over the pecans. 🙂
Can you use monkfruit as the sweetener ?? Or swerve? Those are the only I have on hand and this looks amazing! Thanks
Hi Shannon! I haven’t tested either in this recipe but I don’t think the monk fruit extract alone would work because it wouldn’t have enough bulk.
The Swerve will have plenty of bulk but it will work best if you sub it for the erythritol/xylitol and then sub the monk fruit for the stevia but you’ll need more of it because the plan approved monk fruit extract isn’t as sweet as stevia. Hope this helps. 🙂
I just love so many of your recipes. I’ve been on plan for nearly 5 years now and THM has really changed my life. I especially enjoy being able to have delicious foods and I’ve never felt like I’ve “missed out on the good stuff.” Thank you so much for your hard work in creating these recipes for your fellow THM sisters.
Hi Lisa! Thanks so much for the encouragement. I enjoy so much knowing the I can be a help to you guys.:)
If I made this on a Friday… could I save it until Sunday evening? Meaning, would it keep in the fridge for this amount of time. If no one snitches it first?
(By the way, I know you, Camp Neighbor! Love all your recipes!)
Well hi there Darleen, good to hear from you. Hope you guys are doing well!
This pie will save fine and taste good a few days later but it loses it’s “magic” gooeyness after just a short while. It settles into a dense fudge brownie consistency.
Hope this helps. 😀
I love pecans. I love fudge. I love pie. You gave me the trifecta! Thank you!!! I am always looking for a great pecan recipe.
This recipe is AWESOME! I would have never guessed it was THM. It was definitely one of the best dessert recipes I’ve made so far. Because we do not care for underdone desserts, I baked it the full 21 minutes, checking after 17. I will be making this frequently.
Hi Dianna, I’m so glad you enjoyed it and thanks for taking the time to let us know! <3