Recipe by internetnut
I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Carol H. She says "The ingredient list is specific, and substitutions won’t work. To make this pie you must have Steel’s Country Maple Syrup, which can be ordered. When I tried to make this recipe using other brands of sugar-free syrup, the custard became muddy and quite frankly, tasted awful. The Steel’s syrup is very thick, and that makes a huge difference. Even though this pie is sweet, it doesn’t have any sugar to act as a preservative and must be kept in the refrigerator, or it will spoil".
Top Review by Suzy-Q Cooks
While the taste is excellent, be aware that the main ingredient in Steele's Sugar Free Maple Syrup is Maltitol, which can cause extremely uncomfortable gastrointestinal disturbances.
- 3 large eggs
- 3⁄4 cup Splenda granular
- 1 pinch table salt
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter, melted
- 3⁄4 cup steel's sugar-free maple syrup (available on the website)
- 1⁄2 cup chopped pecans, plus
- 10 pecan halves
- 1 (9 inch) homemade unbaked pie shells (not deep dish)
- whipped cream, sweetened with
- Splenda granular
Directions See How It's Made
- Preheat the oven to 350˚F.
- Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft.
- Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
- Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved.