I’m not doing sweets currently, but as I haven’t made my husband anything sweet in ages, thought I’d make him some good old fashioned Pecan Tassies this afternoon. This is basically my classic Pecan Pie recipe low-carbed and slightly modified for the miniature version. They are so good. The crust absorbs some of the liquid in the filling, so it is not as crusty as when used for other pies. These almost seem like a pecan cookie bar to me. These are not suitable for Induction.
1 recipe my Tart Crust
3 eggs, beaten
1 c. granular Splenda (or other sweetener to equal 1 c. sugar)
1 tsp. vanilla
2 T. butter, melted
1 c. sugar-free maple syrup
1½ c. coarsely chopped pecans
DIRECTIONS: Preheat oven to 350º. Make Tart Crust recipe per that recipe’s instructions. Divide dough amongst 12 mini muffin cups. Using plastic glove, carefully press dough onto bottom and sides of greased muffin cups. However, bake for only 15 minutes. Remove from oven. Now beat eggs in a bowl. Add melted butter and all filling ingredients and nuts. Using small measuring cup, fill mini crusts just shy of the top edge. Pop back into oven and continue to bake for about 30 minutes or until filing is done to the touch.
NUTRITIONAL INFO: Makes 12 tassies, each containing:
273 calories, 23.8 g fat, 10.5 g carbs, 6.0 g fiber, 4.5 g NET CARBS, 9.1 g protein, 98 mg sodium