Splendid Southern Splenda Pecan Pie

Heather McDaniel-Adair Recipe

By Heather McDaniel-Adair miss_pixie

I never tell people this pie is made with Splenda, since most shy away from anything w/ low cal or no cal ingredients, thinking you jeopardize the flavor. Well, trust me, you'll never notice and your friends/family will never guess this isn't made w/ real sugar. And because this recipe uses Splenda, instead of traditional sugar, it's super quick to make, since you're not having to temper eggs. You won't be risking a sugar burn either!


Recipe Rating:
 3 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

1 stick
butter
1 c
splenda
1 c
light corn syrup
3 large
eggs (beaten)
1 c
pecans, in pieces
1/2 pkg
refrigerated pie crust (9in shell)

Directions

1
Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside.
2
In small saucepan, melt butter. Do not let it brown. Whisk in light corn syrup and Splenda. Spray measuring cup w/ PAM to reduce stickiness. Mixture will be a little clumpy, even after whisking. That's normal, and won't effect the end product. Let cool slightly, then stir in eggs. Mix well. Stir in pecans.
3
Pour pecan mixture into pie shell. Poke around @ pecans til they are dispersed evenly. Bake 50-55 minutes. Start keeping an eye on the crust around 45 minutes. If it starts to get too dark, cover w/ aluminum foil. Let cool and serve.