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Pecan Pie

Source of Recipe

Marla


List of Ingredients


Unbaked single pie crust

Syrup:
1 3/4 c Splenda granular
3/4 c pineapple juice
1/4 c granulated fructose
1 T cornstarch
1 T butter or margarine
1/8 t salt
1 t vanilla extract

Filling:
1 1/2 c pecan halves
2 eggs (I use egg substitute)
1 c Splenda granular
1/3 c 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, butter and syrup. Pour over pecans. Bake at
375 degrees F for 15 minutes. Reduce heat to 350; bake for
further 30 minutes or until center is softly set. Makes 12
servings.

Nutritional information: 272 calories, 19 g fat, 3 g protein,
23 g carbohydrates, 1 g fiber.