Mom

Yield
6
Cooking Time
2 hours and 30 minutes

Ingredients

  • 2 C pecan halves
  • 1 Pie crust
  • 1 1/4 C stevia
  • 2 Tbsp molasses
  • 1 Tbsp hot water
  • 1 Tbsp unsalted butter
  • 1/2 tsp salt
  • 3 large eggs
  • 2 Tbsp rum
  • 1/4 C finely chopped candied ginger

Instructions

  1. If you want to make your own candied ginger, see recipe <a href='http://eatitapp.com/view%20recipe.php?RecipeID=627'>here</a>.
  2. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool.
  3. Increase the oven temperature to 400°.
  4. Next you'll need to use a double boiler method to cook your eggs and filling. Using the top pot of the double boiler or a heatproof bowl, combine the stevia, hot water, molasses, butter and salt. Set the bowl over a saucepan or lower part of a double boiler filled with 1 inch of simmering water and whisk in the eggs 1 at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum.
  5. Arrange the pecans in the pie shell and scatter the crystallized ginger on top. Pour the filling over the pecans. Bake for about 25 minutes, until the filling is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through baking to prevent over-browning. Let the pie cool on a wire rack. Cut into wedges and serve.