Diabetic Pecan Pie
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 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
DIRECTIONS
  1. Note:
  2. Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.
  3. Exchanges per serving: 3 starches, 4 fats
  4. 1. Preheat oven to 350 degrees F.
  5. 2. Combine eggs, SPLENDA Brown Sugar Blend, corn syrup,
  6. butter and vanilla, mixing until blended; stir in pecan halves.
  7. Pour filling into pastry shell.
  8. 3. Bake for 50 minutes or until a knife inserted near center comes out clean.
  9. 4. Cool on a wire rack. Serve warm.