Today, I thought I would leave you all with a little treat.
I made this recipe, and honestly, I have only the best reviews! The easy to make pecan crust is the best I have ever tasted as far as crust goes, and now I think every pie should have a simple easy tasty crust like this.
Here is the recipe:
Prep time: 15 minutes
Cook time 10 minutes
Freeze time 1 hour
Total time 25 minutes
Calories 377 kcal
1 cup chopped pecans
2 tablespoons butter, melted
1 tsp Swerv granulated (sugar)
For the Lemon Pie Filling:
8 oz cream cheese, softened
1 1/2 cups heavy whipping cream
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2/3 cup Swerve confections (powdered sugar)
1 teaspoon vanilla
For the crust:
Preheat oven to 350 degrees. Crush pecans finely. I use a mini chopper
Add butter and Swerve granular (sugar) to crushed pecans and mix thoroughly.
Grease a pie pan then add crust mixture.
Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
Bake for 10 minutes and allow to cool.
For the pie filling:
In a large bowl, beat the heavy whipping cream until it forms stiff peaks.
Add the softened cream cheese, Swerve Confectioners (powdered sugar), and vanilla to the heavy whipping cream and beat on a medium speed until the mixture is smooth.
Add lemon juice and lemon zest then beat again. You can use more or less, depending on how strong you want the lemon to taste.
Pour filling mixture into pecan crust and freeze for 1-2 hours before serving.
You may store pie in fridge and pop in the freezer for about an hour or two prior to serving.
Calories: 377 kcal
Carbohydrates 4 gram
Protein 4 grams
Fat 39 g
Saturated Fat 12 grams
Cholesterol 68 mg
Sodium 152 mg
Potassium 98 mg
Fiber 1 gram
Vitamin A 750 iu
Vitamin C 4.9 mg
Calcium 40 mg
Iron 0.4 mg
These figures are only estimated based on ingredients.
In the Kitchen
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