Prep 25 mins
Cook 40 mins
I like this recipe because it comes the closest to the "real thing" without using sugar and corn syrup. Also, when you eliminate the crust, you eliminate lots of fat and carbs. This is useful for diabetic people and doesn't taste half bad. Easy to make and easy to eat. I modified another recipe to suite my needs.
- 1⁄2 cup frozen apple juice concentrate
- 1⁄2 cup sugar substitute
- 1 (7 g) envelopeknox unflavored gelatin
- 1⁄3 cup unsweetened applesauce
- 3 tablespoons water
- 2 tablespoons cornstarch
- 3 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons coffee, very strong or 2 tablespoons espresso
- 24 pecan halves, toasted
- Preheat oven to 375 degrees.
- Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
- Warm the apple juice concentrate in a small pan.
- Add the sugar substitute and gelatin to the apple juice.
- Stir until the sugar substitute and gelatin are disolved.
- In a small bowl, mix the cornstarch with the water.
- Stir until well disolved.
- Add the constarch mixture to the applesauce/juice mixture.
- Using an electric mixer, beat in the 3 eggs, one at a time.
- Blend well.
- Stir in the vanilla and coffee and mix well.
- Pour mixture into a lightly greased (pam) 8" pie pan.
- Arrange toasted pecan halves over the top of the pie.
- Bake at 375 degrees for 30 to 40 minutes or until custard is set.
- Cool slightly before cutting.