Southern Pecan Pie

Course : Diabetic
Serves: 10 slices
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1 crust Unbaked pie shell
1 Cup Fruit sweetener
1 tablespoons Cornmeal
1/3 Cup Unsweetened applesauce or applebutter
3 tablespoons Water
2 tablespoons Cornstarch
3 large eggs
2 teaspoon Vanilla extract
2 tablespoons Very strong coffee or espresso (prepared - not grounds)
24 pieces Pecan halves

Preparation / Directions:

1. Prepare pastry and place in 9" pie pan.

2. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer.

3. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend.

4. Beat in eggs one at a time. Stir in vanilla and coffee.

5. Pour mixture into pie shell. Decorate top with pecan halves.

6. Bake 30 to 40 minutes - or until custard is set - at 375 degrees. Cool slightly before cutting.

1) To make fruit sweetener - cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2-cup fruit sweetener, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose.

2) Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple orange, and grape.


Nutritional Information:

211 cal, 9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol

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