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.
Member since: Nov 28, 2013
bfulbright November 28, 2013 REVIEW:
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 Foodie November 3, 2013 REVIEW:
i used a sugar free syrup and this was very good. it's not corn syrup - don't use that.
Skeeter December 28, 2012 COMMENT: Is the pie shell deep dish or regular? The recipe doesn't specify.
CDKitchen Staff Reply: Unless it says deep dish specifically, I usually assume a regular crust.
subwife December 29, 2011 REVIEW:
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.
Member since: Dec 17, 2009
otpaloma December 17, 2009 COMMENT: So is this recipe only great because people were confused about the syrup?
Guest Foodie November 28, 2009 REVIEW:
Love the recipe,a five stars rating for sure.
Jess November 16, 2009 COMMENT: A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.
Guest Foodie January 4, 2007 COMMENT: you can make light syrup by boiling 2 parts water with 1 part splenda to make however much you need.
tracylee November 29, 2006 COMMENT: is the lite syrup, maple syrup?
cdoty July 26, 2006 REVIEW:
Can you give an example of a "lite syrup" other than corn syrup so I know what I would be looking for? Thanks.
Member since: Sep 30, 2004
cpinksto September 30, 2004 REVIEW:
You need to clarify the "lite syrup" a bit more for diabetics. We now count carbs and it will vary with the syrup used. It would be great it that was stated with the recipe.
Member since: Jul 23, 2004
wzj8xw July 23, 2004 REVIEW:
For the reviewer concerned with the syrup in the recipe:
The recipe says LIGHT SYRUP (as in diet, sugarfree), not light CORN syrup. There are many syrups out there that are made with Splenda, and these will work fine in the recipe.
Member since: Nov 27, 2003
wanfox November 27, 2003 REVIEW:
My niece is diabetic, and my Sis-in-Law wants to know how many carbs? Thanks!
Member since: Sep 25, 2003
jpmrlin September 25, 2003 REVIEW:
This recipe is good, but I wouldn't let anyone that is a diabetic eat this. There is light corn syrup aka sugar in it.
Member since: Sep 19, 2003
rcadotte September 19, 2003 REVIEW:
I work in a Health Care Facillity and we used this Pie for a Special Meal . My staff tasted this pie and thought it was wonderful, in fact my cook wanted the recipe because she said it was better than Regular Pecan pie