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Diabetic Pecan Pie
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This diabetic-friendly, low-sugar pecan pie is astoundingly good. This recipe preserves that ooey-gooey inside and fulfills a rich, sweet fantasy.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
10 reviews
4 comments
ingredients
2 large eggs
1 cup light syrup (not light corn syrup)
1/8 teaspoon salt
1/2 cup sugar substitute (Splenda or other)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 tablespoons butter, melted and cooled
1 1/2 cup pecan halves
1 unbaked 9" pie shell
1/2 tablespoon milk
directions
Preheat the oven to 350 degrees F.
Combine the eggs, light syrup, salt, sugar substitute, flour, vanilla, and melted butter in a mixing bowl. Beat on medium speed with an electric mixer until well blended.
Stir the pecans into the pie filling by hand.
Pour the filling into the pie shell. Brush the edges of the crust with milk.
Place the pie in the oven and bake at 350 degrees F for 45-60 minutes or until a knife inserted in the middle comes out clean.
Remove from the oven and let cool on a wire rack.
recipe tips
Pre-bake the pie crust for 10 minutes before adding the filling for a crisper crust.
Let the melted butter cool before adding to the egg mixture to prevent cooking the eggs.
Arrange the pecan halves in a decorative pattern on top of the filling before baking.
Serve the pie at room temperature or slightly warmed.
Garnish with whipped cream or a sugar-free ice cream if desired.
Watch the pie's edges while baking; cover them with foil if they brown too quickly.
For a deeper flavor, toast the pecans lightly before adding them to the filling.
Try different types of diabetic-friendly sweeteners to find the one that you like.
common recipe questions
Can I use a different type of sugar substitute?
Yes, you can use any granular sugar substitute that measures like sugar, such as erythritol or monk fruit sweetener.
What is light syrup?
Light syrup typically refers to a lower sugar or sugar-free syrup, often used as a maple syrup substitute. Check for a diabetic-friendly option.
Can I add chocolate chips to this recipe?
Yes, sugar-free or dark chocolate chips can be added for a chocolate pecan pie variation.
Can I use chopped pecans instead of pecan halves?
Yes, chopped pecans can be used, but pecan halves give the pie a classic look.
How should I store leftover pecan pie?
Store the pie in the refrigerator, covered, for up to 4 days.
Can I freeze this pecan pie?
Yes, it can be frozen. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator before serving.
What is diabetic pecan pie?
Diabetic pecan pie is a variation of traditional pecan pie that is designed to be lower in sugar while retaining the classic flavors and textures. It uses sugar substitutes and light syrup to create a sweet filling without the higher sugar content.
What makes this pecan pie diabetic-friendly?
This recipe is diabetic-friendly due to the use of sugar substitutes like Splenda, which provide sweetness without raising blood sugar levels significantly, and the inclusion of light syrup instead of high-sugar corn syrup. Keep in mind, this is not meant to be a staple food in a diabetic diet. This is meant to be a special occasion treat, if your particular dietary needs allow it.
Can I use regular sugar instead of a sugar substitute?
You can use regular sugar instead of a sugar substitute, but it will not be diabetic-friendly anymore. If you replace it, use the same measurement (1/2 cup) of regular sugar.
Is light syrup the same as light corn syrup?
No, light syrup and light corn syrup are not the same. Light syrup is typically a blend of corn syrup and other ingredients that may contain less sugar, while light corn syrup is purely made from corn starch and is much sweeter.
How do I know when the pie is done baking?
The pie is done baking when a knife inserted in the center comes out clean. It should be set and slightly puffed up at the edges but still a bit wobbly in the center as it will continue to firm up while cooling.
Can I use a different type of nut?
You can substitute pecans with other nuts like walnuts or almonds, but this will change the flavor and texture of the pie.
Can this pie be served warm or cold?
The pie can be enjoyed both warm and cold. This versatility makes it a delightful dessert year-round; warm with ice cream or cold with whipped cream.
tools needed
Mixing Bowl: A large mixing bowl is needed to combine the eggs, light syrup, salt, sugar substitute, flour, vanilla, and melted butter for the pie filling.
Electric Mixer: For beating the filling ingredients.
Measuring Cups and Spoons: For measuring ingredients like the light syrup, salt, sugar substitute, and pecans.
Spatula: A spatula is useful for stirring the pecans into the pie filling and for scraping down the sides of the mixing bowl.
9-inch Pie Dish: An unbaked pie shell is required, which should fit into a standard 9-inch pie dish to hold the filling.
Basting Brush: To brush the edges of the pie crust with milk before baking.
Cooling Rack: Once removed from the oven, the pie should be placed on a wire rack to cool.
nutrition data
400 calories, 24 grams fat, 46 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
November 17, 2024
I used erythritol for the sweetener, Walden Farms maple walnut syrup for the light syrup, and 22 grams of Guittard 72% dark chocolate mini chocolate chips to the melted butter. The overall taste was ok. The pie didn't look anything like the photo or like a traditional pecan pie. Next time, I will double the amount of chocolate chips and try a different syrup.
December 28, 2018
My dad is diabetic and I have several friends who are as well. I will definitely give this recipe a try.
December 25, 2018
Hi, I'm making this pie for my husband he is diabetic and loves pecan pie. I used Miss Butterworth's sugar-free syrup and used the Splenda I used a deep dish pie crust just because I wanted to be sure that it all would fit and it worked out perfect! The only carbs that I see in this pie that would be considered to be on the high side is really just the pie crust! But since my husband watches his sugar and controls it and has excellent readings it does not hurt in moderation to use deep dish pie crust and it's only got one tablespoon of flour that I'm not concerned about. But everything else is great if you're diabetic I will take a pic and post on Pinterest to show you how it turned out thanks for posting the recipe love it!
November 30, 2015
I made the Diabetic Pecan Pie for my daughter for Thanksgiving. I liked the texture of the pie, but the 9" pie crust was not deep enough for all the ingredients used. That is, the 11/2 cups of pecans along with other ingredients were a bit much to put in the pie crust. If I decide to make the pie again, I'll use a deep dish pie crust.
December 16, 2013
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.
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 !
November 3, 2013
i used a sugar free syrup and this was very good. it's not corn syrup - don't use that.
Is the pie shell deep dish or regular? The recipe doesn't specify.
Unless it says deep dish specifically, I usually assume a regular crust.
December 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.
November 28, 2009
Love the recipe,a five stars rating for sure. Marylou
A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.
you can make light syrup by boiling 2 parts water with 1 part splenda to make however much you need.
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.
September 19, 2003
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