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Author Notes: Have hunted for years for a pecan pie that could be made for diabetics without success. I finally had the brainstorm of how to go about it, but my father, for whom I had started this search, died 10 years ago so won't get to eat his pecan pie, but hopefully a lot of other pecan pie lovers can do so now.
I really like this pie because it seems to be smoother and less "dead" sweet than when made with corn syrup. —GraceT
Makes 1 9" pie
- 1 cup light brown sugar (or Splenda substitute)
- 1/4 cup white sugar (or Splenda)
- 1/2 cup butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 eggs
- Preheat oven to 400 degrees.
- In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and flour. Mix well. Last add the milk, vanilla and nuts.
- Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. (Knife inserted in center will come out clean)
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