Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Maple Pecan Pie




Source of Recipe


This low-carb recipe is from The Eat Yourself Thin With Fabulous Desserts Cookbook by iVillager Nancy Moshier, R.N.


List of Ingredients




Crust:
1 Vanilla Cookie Crust

Filling:
1 cup Splenda sweetener
1 cup sugar-free maple syrup (0 carbs, be sure to read the label, some say sugar- free but have a lot of carbs)
2 tablespoons butter, softened
1 1/2 teaspoons liquid Sweet'N Low sweetener
1 1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup pecan halves



Recipe



1. Preheat oven to 350 degrees.
2. In a medium saucepan mix Splenda, syrup, butter, and Sweet'N Low until thoroughly combined. Bring to a boil over medium high heat.

3. Remove from heat, pour into a plastic bowl and cool until barely warm. You can speed this step up by placing in the refrigerator.

4. When syrup mixture is barely warm add eggs and vanilla extract and mix thoroughly.

5. Sprinkle pecans evenly in the bottom of the crust. Pour filling carefully over pecans.

6. Bake about 30 minutes or until set.

7. Cool in pan on a rack. When completely cool, refrigerate at least 2 hours.

8. Cut into 8 equal servings. Store covered in the refrigerator.