Prep 15 mins
Cook 1 hr 10 mins
Wonderful flavor with less calories! Crunchy, tasty pecans in a maple flavored filling. Great for a diabetic, those on a low sugar diet or for someone that just wants to watch their calories. Travels well to a potluck dinner. (I use Smuckers Sugar Free Syrup that is normally used for breakfast.)
- 12 ounces plain flour
- 3 ounces vegetable shortening
- 3 ounces butter, softened
- 1⁄8 teaspoon salt
- 4 ounces butter
- 3 large eggs, beaten
- 1⁄2 cup Splenda brown sugar blend
- 1⁄2 cup sugar-free maple syrup
- 1 teaspoon maple extract
- 1 teaspoon cornmeal
- 6 ounces pecans, broken
- For pie crust: Sift four and salt in a medium size bowl. Using a fork, blend butter and shortening into flour until it is a crumbly mixture. Add only enough cold water to mix into a dough form. Place dough in refrigerator for 10 minutes. Roll pastry out and place in a pie dish that has been dusted with cornflour.
- For filling: Melt butter and mix with beaten eggs, Spenda Brown Sugar Blend, sugar free syrup, maple extract and cornmeal. (Cornmeal helps the consistency of the pie.) Add pecans.
- Pour filling into pie crust. Bake for 1 hour and 10 minutes in a 275 degree oven. Remove and let cool. Slice when pie is completely cooled. This is not a completely sugar-free pie -- The Splenda brown sugar blend and the sugar-free maple syrup only helps to reduce the calorie count.
Very good! Now I can have my favorite pie on special occasions. I experimented and used agave nectar and extra maple extract for the sugar-free maple syrup. (btw, to a previous reviewer, this doesn't say it is "sugar-free"). Made for Partying The Diabetic Way game.
Cornmeal? Left that out and used commercial frozen pie crust. Calories assay to the right here, is wrong. Has 25% higher calories content than the Splenda Brand recipe for same pie and the Splenda recipe uses corn syrup.
not too sweet - very nice