DIET PECAN PIE! LOW SUGAR/CARB!

Okay with the holidays coming I had to share a much loved recipe with other users of this site. I am a lover of Pecan Pie but so is my diabetic father. Since neither of us should be having the regular version, I searched the web for recipes. Out of all them I tried this one was amazing! You really can't tell your not eating the real thing...well as long as you don't have the real thing for comparison. It has the look and smell of a pecan pie, but there are a few draw backs, first off out of all the syrups I've tried, you really do have to use Steel's Thick SF Syrup, the rest just don't do it justice. Second, this taste best warm. The recipe suggests refrigerating the pie, because it will spoil otherwise. I would suggest popping it in the oven during dinner instead, and just eating it warm. Once chilled it does develop a bit of a after taste.

3 large eggs
¾ cup Splenda Granular
Pinch of table salt
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
¾ cup Steel's Sugar Free COUNTRY Maple syrup (not the breakfast one)
½ cup chopped pecans, plus 10 halves
One 9-inch homemade unbaked pie shell (for calories count I used Pillsbury ready roll one)


Preheat the oven to 350°F. Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft. Serve!

Serves 10

Calories: 236, Fat: 18, Carbs: 18, Sugar: 0

You can cut down on the fat by using butter substitute and a homemade crust, but I wouldn't suggest trying to cut down anymore on the carbs.

Enjoy!