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Diabetic Pecan Pie

recipe at a glance
Rating: 5/5 5 stars
11 reviews
5 comments


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   8

  

recipe id: 9364
cook method: stovetop, oven

Diabetic Pecan Pie Recipe
photo by: Kathren
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ingredients

2 tablespoons butter
2 large eggs
1 cup light syrup
1/8 teaspoon salt
1/2 cup sugar substitute (Splenda or other)
1 tablespoon flour
1 teaspoon vanilla extract
1 1/2 cup pecan halves
1 unbaked 9" pie shell
1/2 tablespoon milk

directions

Melt butter and put it to the side to cool down.

Add in order, eggs, syrup, salt, sugar substitute, flour, vanilla extract, and butter. Beat the mixture on slow speed until blended smoothly. Stir in pecans and make sure they are coated with mixture.

Pour into pie shell. Brush crust rim with milk.

Bake at 350 degrees F for about 45 minutes to an hour.


nutrition

400 calories, 24 grams fat, 46 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Laurice



ratings & reviews



number of 5 star votes on this recipe
873%
number of 4 star votes on this recipe
218%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
19%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe5



Guest at CDKitchen.com



recipe rating
I made a pecan pie from a regular recipe and used SPenda instead of sugar and sugar free maple pancake syrup instead of corn syrup. I served this and no one could tell the difference. Just use sugar free pancake maple syrup instead of "lite" syrup. No need to add water to the syrup.



Registered Member at CDKitchen.com



Member since: November 28, 2013
recipe rating
I am Diabetic Type II. I made this recipe and it was great! I made the simple syrup, but since I wanted some maple flavor, AND because I wasn't sure about adding 1 cup water-1/2 cup Splenda and 1 cup of Lite Maple Syrup..., So...I used 1/2 cup water, and 1/2 cup Sugar Free or Lite Aunt Jemimah syrup. In any event, I wanted to keep the liquid content the same. You need to bake for at least 50 min to let the ingredients 'rise' and the pecans brown. Even an hour wouldn't hurt if the pecans aren't cooked too brown by then. Can't wait to eat it! I wouldn't mind experimenting again !



Guest at CDKitchen.com



recipe rating
i used a sugar free syrup and this was very good. it's not corn syrup - don't use that.



Guest at CDKitchen.com
Dec 28, 2012

Skeeter
question or comment
Is the pie shell deep dish or regular? The recipe doesn't specify.

CDKitchen Note: Unless it says deep dish specifically, I usually assume a regular crust.



Guest at CDKitchen.com



recipe rating
After making this for a couple of fellow workers I made this for a church thanksgiving bake sale and it was a hit with both. I made the simple syrup by mixing 2 parts water to 1 part Splenda as suggested by another reviewer. This worked out great and brought the sugar level down.



Registered Member at CDKitchen.com
Dec 17, 2009

otpaloma
Member since: December 17, 2009
question or comment
So is this recipe only great because people were confused about the syrup?



Guest at CDKitchen.com



recipe rating
Love the recipe,a five stars rating for sure.

Marylou



Guest at CDKitchen.com
Nov 16, 2009

Jess
question or comment
A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.



Guest at CDKitchen.com
Jan 4, 2007

Guest Foodie
question or comment
you can make light syrup by boiling 2 parts water with 1 part splenda to make however much you need.



Guest at CDKitchen.com
Nov 29, 2006

tracylee
question or comment
is the lite syrup, maple syrup?



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