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Custard Pecan Pie
- 1 unbaked pie
shell (See Pie Crust recipe)
- 1 cup pecan pieces
- 2 Tablespoon butter, melted
- 1/4 teaspoon caramel extract
- 1/4 teaspoon vanilla extract
- 2 Tablespoon Splenda
- 3 tablespoons Diabetisweet Brown Sugar Substitute
- 1/4 teaspoon cinnamon
- 4 eggs
- 1/2 cup water
- 3/4 cup heavy whipping cream
- 1 cup Splenda
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 2 teaspoon caramel or maple extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon xanthan gum
Prepare nuts first:
In a bowl, melt 2 Tablespoons butter. Then, stirring after each
addition, add 2 Tablespoons Splenda, Brown Sugar Substitute, 1/4 teaspoon caramel extract,
1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans.
Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep
an eye on them so they don't burn.) Set aside to cool.
Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract,
1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if
you have not already done so. Pour filling into crust, sprinkle nuts on top
and bake at 350°F for 30-40 minutes until set and lightly brown. Chill
before serving. Must be kept in refrigerator!
Makes 8 servings. 12 carbs per serving (including crust.)