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splendid southern splenda pecan pie

(3 ratings)
Recipe by
Heather McDaniel
Pensacola, FL

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!

(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 55 Min

Ingredients For splendid southern splenda pecan pie

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

How To Make splendid southern splenda pecan pie

  • 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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