splendid southern splenda pecan pie
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!
prep time
10 Min
cook time
55 Min
method
---
yield
8 serving(s)
Ingredients
- 1 stick butter
- 1 cup splenda
- 1 cup light corn syrup
- 3 large eggs (beaten)
- 1 cup pecans, in pieces
- 1/2 package refrigerated pie crust (9in shell)
How To Make splendid southern splenda pecan pie
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Step 1Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside. -
Step 2In 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.
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Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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