Pecan Pie Using Splenda Brown Sugar Blend Recipe 45

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MAPLE PECAN PIE WITH SPLENDA



Maple Pecan Pie With Splenda image

Wonderful flavor with less calories! Crunchy, tasty pecans in a maple flavored filling. Great for a diabetic, those on a low sugar diet or for someone that just wants to watch their calories. Travels well to a potluck dinner. (I use Smuckers Sugar Free Syrup that is normally used for breakfast.)

Provided by Seasoned Cook

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

12 ounces plain flour
3 ounces vegetable shortening
3 ounces butter, softened
1/8 teaspoon salt
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

Steps:

  • 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!

Nutrition Facts : Calories 649.7, Fat 48.3, SaturatedFat 17.8, Cholesterol 123.1, Sodium 242.4, Carbohydrate 47.8, Fiber 3.2, Sugar 6.8, Protein 8.9

SPLENDID SOUTHERN SPLENDA PECAN PIE



Splendid Southern Splenda Pecan Pie image

I never tell people this pie is made with Splenda, since most shy away from anything w/ low cal or no cal ingredients, thinking you jeopardize the flavor. Well, trust me, you'll never notice and your friends/family will never guess this isn't made w/ real sugar. And because this recipe uses Splenda, instead of traditional sugar,...

Provided by Heather McDaniel

Categories     Pies

Time 1h5m

Number Of Ingredients 6

1 stick butter
1 c splenda
1 c light corn syrup
3 large eggs (beaten)
1 c pecans, in pieces
1/2 pkg refrigerated pie crust (9in shell)

Steps:

  • 1. Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside.
  • 2. In small saucepan, melt butter. Do not let it brown. Whisk in light corn syrup and Splenda. Spray measuring cup w/ PAM to reduce stickiness. Mixture will be a little clumpy, even after whisking. That's normal, and won't effect the end product. Let cool slightly, then stir in eggs. Mix well. Stir in pecans.
  • 3. Pour pecan mixture into pie shell. Poke around @ pecans til they are dispersed evenly. Bake 50-55 minutes. Start keeping an eye on the crust around 45 minutes. If it starts to get too dark, cover w/ aluminum foil. Let cool and serve.

PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)



Pecan Pie Using Splenda Brown Sugar Blend Recipe - (4/5) image

Provided by á-7198

Number Of Ingredients 7

3 large eggs, lightly beaten
3/4 cup SPLENDA® Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, 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. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

BROWN SUGAR PECAN PIE



Brown Sugar Pecan Pie image

Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.

Provided by internetnut

Categories     Pie

Time 1h35m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 10

all purpose flour (for rolling dough)
9 inches pie crusts
1 cup packed brown sugar
2/3 cup pure maple syrup
3 large eggs
3 tablespoons butter or 3 tablespoons margarine, melted
1 tablespoon Bourbon or 1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
1 egg white, lightly beaten

Steps:

  • Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
  • Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
  • Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
  • Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
  • Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.

Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3

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