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Diabetic Pecan Pie

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

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 9364
cook method: stovetop, oven
Diabetic Pecan Pie Recipe
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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.

added by

Laurice

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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comments & 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




REVIEW: 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:
Nov 28, 2013





REVIEW: 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




REVIEW: 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

Skeeter

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.




Guest at CDKitchen.com




REVIEW: 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
Member since:
Dec 17, 2009


otpaloma

COMMENT:
So is this recipe only great because people were confused about the syrup?


Guest at CDKitchen.com




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

Marylou


Guest at CDKitchen.com

Jess

COMMENT:
A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.


Guest at CDKitchen.com

Guest Foodie

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

tracylee

COMMENT:
is the lite syrup, maple syrup?


Guest at CDKitchen.com




REVIEW: recipe rating
Can you give an example of a "lite syrup" other than corn syrup so I know what I would be looking for? Thanks.


Registered Member at CDKitchen.com
Member since:
Sep 30, 2004





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Jul 23, 2004





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Nov 27, 2003





REVIEW: recipe rating
My niece is diabetic, and my Sis-in-Law wants to know how many carbs? Thanks!


Registered Member at CDKitchen.com
Member since:
Sep 25, 2003





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Sep 19, 2003





REVIEW: recipe rating
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