Splendid Southern Splenda Pecan Pie

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


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)

The Cook

Heather McDaniel-Adair Recipe
Full Flavored
Pensacola, FL (pop. 51,923)
Member Since Feb 2011
Heather's notes for this recipe:
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!
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Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside.
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.
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.

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1-5 of 21 comments

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user Heather McDaniel-Adair miss_pixie - Mar 11, 2012
Heather McDaniel [miss_pixie] has shared this recipe with discussion groups:
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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Mar 16, 2012
Heather, I use Splenda or Stevia in my pecan pie too. I cannot tell any difference (or maybe I'm just used to it, I am a diabetic)
user Heather McDaniel-Adair miss_pixie - Mar 16, 2012
Me too! Type 2. I have served traditional and splenda versions practically side by side && no one even noticed. I am so thankful to have something like splenda to cook w/, or even add to tea, cause sweet and low is just revolting.
user Heather McDaniel-Adair miss_pixie - Apr 7, 2012
I shared a photo of this recipe. View photo
user Heather McDaniel-Adair miss_pixie - Apr 7, 2012
I shared a photo of this recipe. View photo

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