Diabetic Pecan Pie
3 large eggs, lightly beaten
3/4 cup SPLENDA® Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.
Exchanges per serving: 3 starches, 4 fats
1. Preheat oven to 350 degrees F.
2. Combine eggs, SPLENDA Brown Sugar Blend, corn syrup,
butter and vanilla, mixing until blended; stir in pecan halves.
Pour filling into pastry shell.
3. Bake for 50 minutes or until a knife inserted near center comes out clean.
4. Cool on a wire rack. Serve warm.