Maple Pecan Pie

By scottsdalejulie

cottsdale Julie sent me this one................


Maple Pecan Pie

1 and 1/2 cups Sugar Free Pancake sryup. I used Josephs.
4 eggs
3/4 cup splenda, I used liquid
5 Tbs butter, melted and cooled slightly
1 tsp vanilla extract
1/2 tsp salt
2 cups toasted pecan peices.

Bring sryup to simmer in a small sauce pan. Cook 10 minutes, until reduced by half. cool to room temp

In a large bowl whisk eggs, sugar sub, melted butter and extract. Whisk in sryup. Add pecans and combine well. Pour mixture into prepared pie crust and bake 20 minutes. Until edges are firm. (center will be quivery). Transfer to a wire rack to cool. Pie may be refridgerated for up to 3 days. If you like yours warm , reheat in a warm over befor serving.

Ingredients

• same

Preparation

Step 1

same