Diabetic Pecan Pie Recipes

PECAN PIE

Steps:

• Preheat oven to 350°F.
• In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, mixing until blended. Stir in pecan halves. Pour filling into pastry shell.
• Bake for 50 minutes or until a knife inserted near center comes out clean.
• Cool on a wire rack. Serve warm.

NO SUGAR PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.

DIABETIC PECAN PIE

Steps:

• Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
• Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
• In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

DIABETIC BANANA PECAN PIE

Steps:

• To make Crust:.
• Soften the margarine.
• Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
• Press the pie crust into a 9 inch pie plate.
• Chill for 30 minutes.
• To make Filling:.
• In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
• Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
• In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
• To Make Topping:.
• Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

SUGAR-FREE PECAN PIE FOR DIABETICS

Steps:

• Homemade crust- Grease pie plate with butter or non-stick cooking spray, In food processor, pulse flour, splenda & salt,pulse in cold butter until crumbles form, pulse in enough ice water to hold dough together, flatten into a disk. Place sheets of saran wrap on damp counter top and put disk of pie crust in center, cover with sheet of saran wrap and roll out to 12" diameter,remove top saran wrap, pick up bottom saran wrap and flip onto pie plate. Remove saran wrap and flute crust w/fork and make small punctures in bottom of crust. Filling- In a large bowl, combine honey, eggs, splenda, butter, vanilla & salt until well-blended (difficult to get well-blended). Reserve 2/3 cup of filling, seperate 1 cup of imperfect pecan halves and coarse chop, Stir chopped pecans into filling and pour in pie shell. Arrange remaining pecan halves of top of pie, drizzle reserved filling over top of pecans on pie. Pie shell should be placed on a cookie sheet before filling and slide in oven, bake at 350F for 50 minutes, "tent" pie loosely w/aluminum foil, & continue baking for 25-35 minutes, until the middle is set and a sharp knife inserted in the middle comes out relatively clean. It is mandantory to make sure the center is set, as this is a deep dish and takes longer to cook thoroughly. Let cool 3 hr on oven rack, then refrigerate for an additional 3 hours.