Pecan Pie Recipe
Sugar Free Pecan Pie (You can double the recipe and put into a 9 X 12 pan) but the following recipe is for a 9 inch pie shell
3 large eggs
3/4 cup splenda
pinch of salt
1 tsp vanilla extract (I use real Mexican Vanilla)
4 Tblsp salted butter (melted)
3/4 cup sugar free pancake syrup (I used Ms Butterworth's) just make sure it is a thick brand
1/2 cup chopped pecans or walnuts (plus 10 haves or more for garnish on top)
One 9" unbaked pie shell (not deep dish)
Pre-heat oven to 350'. Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, syrup and chopped nuts. Pour the filling into the pie shell. Arrange the pecan halves on top of the custard mixture. Bake for 20-25 minutes until the sides are set but the center is still a bit soft. Cool to room temperature. Must be refrigerated after cooled as it has not sugar to act as a perservative. ENJOY!
Now you too can have pie with the family!
GOD is my ROCK! SUGAR
I'll definitely try this. I'm a little over 7 weeks out so not sure I'm quite ready for it.
Thanks for sharing!!
~Jo~
RNY: July 8, 2008
Dr. John Price
Kansas City, MO