Happily, it was very easy to Dex+. The pecans already have a good deal of fiber in them, and the pie already used corn syrup. Substituting dextrose for sugar tends to make softer versions of a recipe; chia seeds tend to thicken. In this case, the two offset perfectly, and this pie is just as magnificent as the original recipe! Honestly, this is our new traditional pie.
- 1 One Pie Crust to Rule Them All, can be frozen
- 3 eggs
- 11 g (1 Tbsp) chia seeds
- 324 g (1 cup) corn syrup, light
- 36 g sugar
- 70 g dextrose
- 1/4 cup butter
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/2 cup pecans
- ~1 c whipping cream
- dextrose to taste
- 1/2 tsp vanilla or to taste
- 1 pinch salt
- Let frozen crust sit out to thaw, while preparing the filling. Preheat oven to 400.
- Finely chop chia seed in a spice mill, Lightly beat eggs and chia together in a bowl; set aside.
- Combine corn syrup, sugar, and dextrose in a two quart saucepan. Bring to a boil, and continue boiling for about a minute. Remove from heat, and whisk about 1/3 of the hot syrup into the beaten eggs, then whisk it all back into the pot. Add butter and stir until mostly melted. Stir in salt and vanilla.
- Add pecans to the crust. Pour syrup mixture over the pecans. Coat them all in the liquid.
- The recommended crust will not over-brown. if using a different crust, cover the edges with foil if it browns fully before the pie is done.
- Bake 10 min in 400° oven, then reduce heat to 250° and bake another 40-50 min, until set; it will still jiggle some if you shake it. The pie will puff slightly in the oven, and will flatten out while cooling. Do not pull out a pale pie. If necessary after the full 50 min, switch to speed convection at 400° and watch until very toasty-brown, verging on overdone. This is more likely to happen if the pie crust was used straight out of the freezer.
- Cool (or eat warm). Whip the cream with vanilla, dextrose, and salt, until stiff peaks form, and serve on top of each slice of pie.