Thanksgiving 2015



This year I am grateful for big things like the general goodness of human kind, the well-being of my family, and small things like the awesome plaid Fitbit band I found in the bargain section of Target’s electronics department.

And then there’s Texan Erin.OMG these tiny, adorable pecan pies. They are perfect. There were many times I doubted this recipe would work, but it works.

This is not a low carb recipe, unless you stop at one tiny pie.

Oven 375F.

The crust:


I was skeptical that this would be enough to make 24. It is perfect. Also: can you believe this awesome Fitbit band was in CLEARANCE?

In a Cuisinart, pulse together 150g Bob’s Red Mill cup for cup GF flour blend, 45g powdered sugar, 1T cinnamon, 1/2 tsp. salt. Pulse in 1T vanilla and 8T butter, cut into ten or so slices. That is the dough.


Then I was all “Am I pressing too firmly? Are these going to be too fragile?” ANSWER: they are perfect.

Use a #70 gelato scoop, filled not quite all the way, to portion the dough into a 24-place mini muffin pan. (No need to grease the pan or use paper liners.) Use a thumb to press these balls into the pan.


The squash-down.

Bake for 8 minutes. The crusts will have puffed up. Use a hemispherical teaspoon the press down firmly, to create a shape that will be able to hold a glob of runny filling.


I was pretty sure I’d break them all, but they pop out easily.

Set a timer for five minutes. (And Texan Erin warns to not go past five minutes, so remain alert.) Then gently remove the crusts from the pan. I poked them gently on one side with a butter knife to ease them out. Cool on a wire rack.

Meanwhile, the filling:


Smells amazing.

Melt together 75g coconut sugar,  80mL full-fat coconut milk/cream, 50g butter. Bring to a simmer, stirring occasionally,  and simmer for 8 minutes. Add 1tsp. vanilla, 1/4 tsp salt, 1 c chopped, toasted pecans. Mix well.



Use the #70 scoop to fill the crusts with this delicious mixture. I had a little  bit too much filling (a few bites, probably enough to fill 2 – 3 more little pies), which throws off my carb math a tiny bit but was a treat.

Rest the beautiful little pies in the fridge. Top with whipped cream before eating.



Subtract a squidge of carb for the leftover filling, then make up for it with whipped cream. I’m calling these 10g CHO/pie, including the whipped cream.

More gratitude for Texanerin’s sweet potato macaroni and cheese. My only note is to make it a double and try to not forget you’re doubling it halfway through the procedure.










  1. Erin @ Texanerin Baking · November 22, 2015

    Haha. I love how much you seemd to have enjoyed these despite all your worries! Such a fun post to read. 🙂 Thanks!

    And I had to laugh at your mac and cheese comment. I usually fourth recipes while testing until I have the recipe perfect. So when it’s finally time to make the full recipe, I way too often throw in a wrong amount. So annoying!


  2. mumoftype1 · November 22, 2015

    I just wanted to dive head first into the picture of those pies. They look amazing!


  3. skchrisman · November 23, 2015

    You need a LOVE button on your blog. Because well, duh.


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