Diabetic Pecan Praline Pie
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1⁄3 cup unsalted butter
- 1 cup pecans
- 1 tablespoon Splenda sugar substitute
- 1 (9 inch) pie crusts, baked and cooled
- 1 (1 ounce) package sugar-free instant vanilla pudding mix (4 serving size)
- 1 1⁄3 cups 1% low-fat milk
- 2 cups Cool Whip Free, thawed
directions
- In saucepan, melt butter, add pecans and bring to a boil. Cool.
- Add Splenda. Pour into crust.
- Combine pudding mix and milk. When thickened, add whipped topping. Spoon over pecan layer.
- Chill at least 2 hours or overnight.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.