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Diabetic Pecan Pie


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Member since 2007

Serves 8 | Prep Time | Cook Time

Ingredients

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


Note:


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.


Pairs Well With


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