These mini pies are the perfect individual-sized dessert that bring all of the nostalgic tastes of the holidays together without all of the sugar and carbs!
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Total Time 55 minutesmins
Equipment
Bake-safe ramekins
Medium mixing bowl
Large mixing bowl
Saucepan
Silicone stirring spoon
Ingredients
Crust (makes 2 mini pie crusts; triple the recipe for one 9-inch pie):
Grease your ramekins with a nonstick cooking spray.
In a medium bowl, beat together the butter, eggs, salt, and vanilla extract with a fork until well blended.
Add in the coconut flour little by little and mix well until there are no clumps.
Combine the dough and gather into a ball in your hand. Separate into two equal-sized balls and place each in the two ramekins.
Use your hand to pat down the dough into the bottom and sides of the ramekins to form a crust. Be sure to keep the crust thin and as even as possible around the edges to allow for even baking.
Prick the crusts several times with a fork to prevent rising while baking.
Bake for 9 minutes, then remove and let cool. Set aside.
Making the pecan pie filling:
Turn oven down to 350F.
Warm a saucepan over low heat.
Add the unwrapped caramels, heavy cream and butter to the pan. Stir frequently until melted and blended together to form the caramel sauce. Remove from heat and set aside.
In a large mixing bowl, combine your sweetener of choice, egg, vanilla extract, and salt.
Once combined, gradually mix in the caramel sauce mixture. (Note: you may need to warm up the sauce briefly if it's too stiff to blend well with the other ingredients. Test a small portion before continuing, then warm it up for a few seconds over low heat if necessary.)
Stir in pecans before pouring into your pie crusts.
Bake in the oven for 20-25 minutes, or until the filling "jiggles" as a whole unit. Remove from the oven and allow the filling to firm up before serving.
Enjoy cold or hot with a dollop of fresh whipped cream! Bon appetit!
Notes
* — We recommend an organic pure coconut flour, like Anthony's brand.** — We used Truvia packets. As an alternative, Natural Mate has a great all-purpose stevia sweetener.*** — We used a blend of Truvia and Swerve confectioners blend for our sweetener of choice. We find that blending Erithrytol with Stevia cuts down the bitterness of the Stevia and the cooling effect of the Erythritol.