Sugar Free Pecan Pie Yum!
- Ready In:
- Preheat oven to 350°F.
- Mix eggs with the sugar substitute. Then stir in the syrup, melted butter, and pecan halves.
- Line a 9-inch pie pan with dough. Pour in filling and cover edges of pie with foil.
- Bake for 25 minutes, remove foil, and then bake for another 25 minutes or until you can insert a knife and it comes out clean.
Questions & Replies
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I have to wonder if the other people who have reviewed this recipe have ever tasted a real pecan pie. For one thing, real pecan pie has what "The Joy of Cooking" calls a "transparent" filling; this filling is more of a custard. I do not consider this an acceptable substitute for pecan pie, nor is it tasty enough to make for its own merit.
I was wanting pecan pie, this was a nice try. I love pecans so I added more...not good. The ones that were submerged got weird soggy since the filling wasn't sugar. The taste and texture was good. Next time I think I will lightly toast the pecans or sprinkle 2 teaspoons of sugar on top to help the pecan get carmelized. I used a regular pie crust, but rolled it out to twice the size to cut the carbs and still be easy. that worked great.
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My name is Brittney and I live n North Texas, the Dallas area. I am a junior in high school and plan on going to TWU to become a 4th grade teacher. I love to cook!!! I am fascinated with what you can create with the most common ingredients. Aside from cooking, my passion is writing poetry. Look me up on poetry.com : Brittney Littrell