#cookingwithmaura — Public Fediverse posts

It is out of the oven but needs to cool before I try to cut it or taste it. It smells right though.
Now what we have is a sugar free, as well as egg free, and butter free, pecan pie, so significantly lower calorie.
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So at this point the shell is baked, loaded with pecans, and we add our wierd sauce, then top with more pecans--walnuts work too.
We now bake it at 350F for 12 or so minutes to just cook the top.
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Now essentially what we are making is something closer to gravy than pudding but that's okay as both are just thick sauces anyways. Use cornstartch not flour though as flour would taste a bit off.
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Now why Maple flavor? A family member used to use Mrs. Buttersworth pancake syrup instead of corn syrup to make pecan pies, and it is a game changer.
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Now I cheated this is a premade crust. And yes BTW I do have some OCD 😁
So prep the crust and bake it as directed.
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#CookingWithMaura
Okay, for tonight we are living large, loose, and dangerous! Tonights experiment is sugar free pecan pie!
To pull this off I'm doing this more as a pudding pie so here we go in my 1970s kitchen...yes it is as old as me 🤣
#MastodonSupperClub

#CookingWithMaura
Okay, for tonight we are living large, loose, and dangerous! Tonights experiment is sugar free pecan pie!
To pull this off I'm doing this more as a pudding pie so here we go in my 1970s kitchen...yes it is as old as me 🤣
#MastodonSupperClub