The filling is just a blend of eggs, low-carb sweeteners, butter, vanilla extract, salt, and pecans. Feel free to add either chopped or whole nuts to the pie. Once the filling ingredients are blended together, the mixture is just poured into the prepared pie crust in your pie pan. Then, bake it at 325°F for 35-40 minutes.
This recipe does not use flax meal, coconut, or protein powder like my other press in pie crusts. This low carb pie crust mix uses almond flour, a little oat fiber, butter, salt, and egg – that’s it. [See that beautiful iPad stand? It was gifted me by Yohann. I love it and have purchased another for my home.
This Atkins Cuisine Pie Crust is great for sweet and savory pies alike, with 8.6g protein and 3.6g net carbs per serving. For gluten free bakers making this pie crust, swap out the flour with this Gluten Free All Purpose Low Carb Baking Mix substitute. Chocoholics will go crazy for this chocolate-rum pie, which is approved for all Akins phases.