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.
Nov 28, 2013
bfulbright Member since: November 28, 2013
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 !
Nov 3, 2013
i used a sugar free syrup and this was very good. it's not corn syrup - don't use that.
Dec 28, 2012
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.
Dec 29, 2011
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.
Dec 17, 2009
otpaloma Member since: December 17, 2009
So is this recipe only great because people were confused about the syrup?
Nov 28, 2009
Love the recipe,a five stars rating for sure.
Nov 16, 2009
A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.
Jan 4, 2007
you can make light syrup by boiling 2 parts water with 1 part splenda to make however much you need.