Pecan pie recipe?.....and an update

-brandy-
on 10/1/08 10:23 am - Clinton, MO

Hey everyone. I've not posted in a while so I wanted to check in. I've been super busy with school and trying to secure my internship. I think I've got it figured out. I have an interview next Wed. about the internship and it sounds promising.

We just bought a new minivan. I really like it. It's a 2008 and it has the automatic doors and stow n go seating. Our old van was falling apart so it was sort of essential that we get a new one.

I'm wondering if someone can post the recipe for the sugar free pecan pie I saw on here a while back. My mom loves pecan pie and her birthday is coming up soon and I'd like to make it for her.
Thanks in advance!

Finally!!! 50 pounds gone forever! Yay! I told myself when I lost 50 pounds I'd get my hair done, get my eyebrows waxed and a manicure. I'm still planning on it, I just need to find the time.

10 MORE POUNDS TILL MY MASSAGE!!!

Jan C.
on 10/1/08 11:40 am - Cedar Creek, MO

RNY on 08/14/06

that was Sugars reciepe i will tell her to post it again.
and 50 pounds wow. girl...how amazing....keep up the good work and congrats on the new minivan....

http://community.webshots.com/user/mimicook?vhost=community

GOD BLESS YOU TODAY
JAN COOK

Debbie D.
on 10/1/08 1:02 pm - KS

RNY on 03/05/07

Hi, Brandy:

Congrats on your 50 lb weight loss!! You're doing great. Here's Sugar's Recipe for SF Pecan Pie. I copied it and pasted it into my WLS recipe folder. I'm sure it's good. I'm going to try and make it within the next week or so.

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!