Splendid Southern Splenda Pecan Pie

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)

The Cook

Heather McDaniel-Adair Recipe
x1
Full Flavored
Pensacola, FL (pop. 51,923)
miss_pixie
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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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.

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Comments

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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