Ingredients:

• 3 eggs
• 1 cup Yacon syrup* (see note below)
• ¾ cup Allulose or Monk Sweet Plus
• 2 tablespoons butter or coconut oil, melted
• 2 teaspoons vanilla extract
• 1 cup lightly chopped pecans
• 1 (9-inch) unbaked deep-dish pie crust (optional — I use an almond flour crust)

To lower the glycemic index even more, you can skip the maple syrup altogether. However, I like to mix 3 tablespoons of real Grade B maple syrup into a 1-cup measuring cup and then fill the rest with Yacon syrup. Yacon takes on the flavor of whatever it’s mixed with—this combo gives the pie that classic pecan pie taste with a healthy twist!

Instructions:

1. Preheat your oven to 350°F.
2. In a large mixing bowl, whisk together the Yacon syrup, eggs, sweetener, melted butter (or coconut oil), and vanilla.
3. If you're using a crust, place it in a lightly greased 9-inch pie pan. (I recommend spraying the pan before placing your crust for easier cleanup.)
4. Add chopped pecans to the bottom of the crust (or directly into the pan if you're skipping the crust).
5. Pour the filling mixture evenly over the pecans.
6. Bake at 350°F for 45 minutes, then reduce the heat to 300°F and bake for another 30 minutes.
7. The pie is done when the center reaches 200°F and springs back lightly when tapped.
8. Cool on a wire rack for at least 2 hours before serving.

Ladonna’s Tips:

• I always watch the pie closely, especially near the end. Sometimes I lower the temp and let it bake a bit longer to ensure the middle sets properly.
• This was true even back when I used regular sugars—pecan pie takes patience, but it’s so worth it!

Ingredient Highlight: Yacon Syrup