Maple-Pecan Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robert Landolphi
No Thanksgiving dinner is complete without a pecan pie. If you have gluten-free family members, this pie will be a real treat for them.
Ingredients
- 1.7 ounces potato starch (about 1/3 cup)
- 1.4 ounces tapioca flour (about 1/3 cup)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3 1/2 tablespoons 1% low-fat milk
- Cooking spray
Instructions
- To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, granulated sugar, and salt in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.
- Preheat oven to 350 °.
- Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Chill until ready to fill.
- To prepare filling, combine maple syrup and next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Stir in pecans; pour into prepared piecrust. Bake at 350 ° for 30 minutes. Shield edges of piecrust with foil; bake an additional 25 minutes or until filling is puffed and golden brown. Cool completely on a wire rack.
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