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Low Carb Luxury Recipe!
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
  • Custard Pecan Pie
  • 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.)

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