Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Butter Pecan Pie




Source of Recipe


Joanne


List of Ingredients




1 pie crust made from nuts
1 package sugar free butterscotch pudding
2/3 cup heavy cream
1 cup chopped pecans
8 oz cream cheese
1 cup whipped cream lightly sweetened with Splenda
1 teaspoon vanilla
artificial sweetener to equal. 2 Tablespoons sugar


Recipe



Pie crust - I used crushed pecans mixed with butter and 2
packets of Splenda. I pressed this into an 10 inch pie dish.
Mix the butterscotch pudding and milk together, and then add
1/2 of the chopped pecans to the mixture. Spread this
mixture over the pie crust. Soften the cream cheese until
you can mix it easily with a spoon, add vanilla, sweetener
and mix thoroughly. Then mix the sugar free topping with the
cheese mixture and spread on top of the butterscotch layer.
Top with remaining chopped pecans. Refrigerate until firm.