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Diabetic Pecan Pie




Source of Recipe


Jeniffer Eloff


Recipe Link: http://www.sweety.com

List of Ingredients




Pillsbury Pie Crust, unbaked
Syrup:
1 3/4 Cups Sugar Substitute, Splenda granulated
3/4 Cup Pineapple Juice
1/4 Cup Fructose, granulated
1 Tbsp. Cornstarch
1 Tbsp. Butter or Margarine
1/8 Tsp. Salt
1 Tsp. Vanilla Extract
Filling:
1 1/2 Cups Pecan Halves
2 Eggs, or egg substitute
1 Cup Sugar Substitute, Splenda granular
1/3 Cup Butter or Margarine, melted


Recipe



Prepare crust as directed, but do not bake.

Syrup: In medium saucepan, stir together Splenda Granular, pineapple juice, fructose, cornstarch, butter and salt; bring to boil over medium heat. Remove from heat. Stir in vanilla. Allow to cool slightly.

Filling: Place pecans in pie crust. In bowl, beat eggs lightly, stir in Splenda Granular, butter and syrup. Pour over pecans. Bake at 375 F for 15 minutes. Reduce heat to 350; bake for further 30 minutes or until center is softly set. Makes 12 servings.

Nutritional Info: 1 SERVING=272 calories, 3.3 g protein, 19.2 g fat, 1.2 g fiber, 23.1 g carbohydrate; Exchanges: 1/2 starch, 1/2 fruit, 1 sugar, 4 fats