Low Sodium Classic Nut Pie
Indulge in the timeless charm of a 'Low Sodium Classic Nut Pie'—a delectable twist on the beloved dessert that's perfect for health-conscious food lovers. This recipe features a flaky, homemade crust crafted from unsalted butter and all-purpose flour, paired with a luscious pecan filling sweetened with light corn syrup and brown sugar. With no added sodium, this pie delivers all the rich, nutty flavors and velvety texture you'd expect, while offering a lower-sodium alternative for those watching their intake. Ideal for holiday parties or an elegant after-dinner treat, this pie is a satisfying slice of tradition made with mindful ingredients. It's easy to prepare, serves up to eight people, and makes an irresistible centerpiece for your dessert table.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 250 grams all-purpose flour
- 60 milliliters ice cold water
- 200 grams shelled pecans
- 3 units large eggs
- 200 milliliters light corn syrup
- 150 grams brown sugar
- 50 grams unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine the 100 grams of unsalted butter and 250 grams of all-purpose flour in a mixing bowl. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually add 60 milliliters of ice cold water into the flour mixture, one tablespoon at a time, mixing gently until the dough holds together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Fit the rolled dough into a 9-inch pie plate, trimming the edges as needed.
For the filling, coarsely chop 200 grams of shelled pecans. Set aside.
In a large bowl, whisk together the 3 large eggs, 200 milliliters of light corn syrup, and 150 grams of brown sugar until smooth.
Stir in 50 grams of melted unsalted butter and 1 teaspoon of vanilla extract until fully combined.
Mix in the chopped pecans, then pour the filling into the prepared pastry shell.
Bake the pie in the preheated oven for 50-60 minutes or until the filling is set and the crust is golden brown. You can check the filling by inserting a knife; it should come out clean when done.
Allow the pie to cool completely, approximately 2 hours, before serving to set the filling completely.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 518.1 g | 188% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 303.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 415 mg | 32% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
