Some form of pecan pie is practically a requirement for Thanksgiving and Christmas celebrations around our house so 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.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
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!
- 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
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
Grease an 8-inch pie plate with butter or cooking spray and pour mixture into the plate.
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.
- 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.