Why yes I am eating pecan pie for breakfast with my coffee, thanks for asking.
The flavor has mellowed with the chill of the fridge, next time I'll use a liquid stevia. The pecans will need to be preroasted. Pecan Pie 2.0 coming soon #CookingWithMaura #MastodonSupperClub

1st impression is it is not bad. There is a definite flavor from the powdered stevia. I may need to draw that back a bit but keep the water volume the same.  Over all the flavor is not intolerable though.  I'd say this is a successful experiment.
#MastodonSupperClub #CookingWithMaura

It is out of the oven but needs to cool before I try to cut it or taste it. It smells right though.
Now what we have is a sugar free, as well as egg free, and butter free, pecan pie, so significantly lower calorie.
#CookingWithMaura #MastodonSupperClub

So at this point the shell is baked, loaded with pecans, and we add our wierd sauce, then top with more pecans--walnuts work too.
We now bake it at 350F for 12 or so minutes to just cook the top.
#CookingWithMaura #MastodonSupperClub

Now essentially what we are making is something closer to gravy than pudding but that's okay as both are just thick sauces anyways. Use cornstartch not flour though as flour would taste a bit off.
#CookingWithMaura #MastodonSupperClub

Now why Maple flavor? A family member used to use Mrs. Buttersworth pancake syrup instead of corn syrup to make pecan pies, and it is a game changer.
#CookingWithMaura #MastodonSupperClub

Now I'm using powdered Steva, to create a syrup measure 2 cups, slowly add water and allow it to disolve as you bring the quantity back to 2 cups.
1T maple flavor, 2t butter flavor, and 4 drops yellow.
#CookingWithMaura #MastodinSupperClub

Now I cheated this is a premade crust. And yes BTW I do have some OCD 😁
So prep the crust and bake it as directed.
#CookingWithMaura #MastodonSupperClub