One of the most popular southern desserts is pecan pie, which originates from Texas. It is popular year-round in the south, but graces many tables in the USA during holidays of Thanksgiving and Christmas as Fall is harvest time for pecans. More on the history of the pecan pie and the original sugar and Karo syrup recipe may be found on Eater.com. Below is a sugar-free version of pecan pie for homes when people are watching their weight or have issues with diabetes.
Recipe short URL for sharing = https://tinyurl.com/2znvab99
Sugar-free Pecan Pie Recipe
Ingredients:
2 Tablespoons butter
2 large eggs
1 cup sugar free pancake syrup
½ cup Splenda
1 Tablespoon flour
1 Teaspoon vanilla extract
1 ½ cups pecan halves
1 unbaked 9” pie shell
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a small glass bowl in microwave. Put it aside to cool down.
- In a larger bowl, add together in this order: eggs, syrup, Splenda, flour, vanilla extract, and cooled butter. Beat mixture until blended smooth.
- Stir in pecans and make sure that they are coated with mixture.
- Pour mixture into pie shell. May want to cover crust edge with foil to prevent over-browning.
- Bake in oven for about 45 minutes.
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