Maple Pecan Pie With Splenda
- Reviews 4
Ready In: 1 hr 25 mins
Serves: 8
Yields: 1 pie
Ingredients
pie crust
- 12 ounces plain flour
- 3 ounces vegetable shortening
- 3 ounces butter, softened
- 1⁄8 teaspoon salt
pie filling
- 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
Directions
- 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.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off