Pecan Pie - Sugar Free

By LadyJ1114

Ingredients

• 3 large eggs
• 3/4 cup Splenda Granular
• Pinch of table salt
• 1 teaspoon vanilla extract
• 4 tablespoons salted butter, melted
• 3/4 cup Joseph’s Sugar Free Maple syrup*
• 1/2 cup chopped pecans, plus 10 halves
• One 9-inch unbaked pie shell, not deep dish
• Whipped cream sweetened with Splenda

Details

Servings 10

Preparation

Step 1

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. Serve in small wedges with Splenda-sweetened whipped cream.

* You must have Joseph’s Sugar Free Maple Syrup. Making this recipe using other brands of sugar-free syrup, the custard became muddy and doesn’t taste as good. Must be kept in the refrigerator, or it will spoil.

Serves 10; Full serving: Calories 171, fat 14.5gr, carbs 7.5gr, protein 3gr