Tinfoil Chef

I absolutely love pecan pie, unfortunately because typical recipes for it include packed brown sugar and corn syrup, it’s just too much of a sugar shot for diabetics like me. However I am determined to not allow the fact that I’m diabetic to stop me from having things that I like. So I did some research and came up with this sugar free alternative.

I haven’t actually made it yet (though I guarantee you it’s gonna happen soon!!) but I fully expect it to be great. As a bonus, it’s a fairly easy make that doesn’t take very long.

Start by preheating the oven to 350. For pie crust I tend to cheat and get one of those pre-made refrigerated pie crusts. Pop one of those into a 9-inch glass pie pan per directions on the box for a one crust filled pie.

Then in a large bowl, mix 3 eggs with 5 teaspoons of a sugar substitute that’s suitible for baking such as equal. Stir in a cup of sugar free breakfast syrup, a teaspoon of vanilla and 1/3 cup of melted butter. Stir in a cup of pecan halves and pour it into the pie crust.

Bake this for 40 to 50 minutes or the until filling is puffed and pie is golden brown. Cool completely (should take about 2 hours or so) before serving.

1 refrigerated pie crust for a 9 inch pie
5 teaspoons sugar substitute for baking
1 cup of sugar free breakfast syrup
1 teaspoon of vanilla
3 eggs
1 cup of pecan halves
1/3 cup of melted butter

Technorati Tags: sugar free, pecan pie, diabetic friendly, diabetic pecan pie, pecan pie recipe

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