Ingredients
- 3 eggs
- 5 teaspoons sugar substitute for baking
- 1 cup sugar free breakfast syrup
- 1/3 cup butter, melted
- 1 cup pecan halves
- Pie dough for a single 9-inch crust
Directions
Preheat oven to 350 degrees F.
Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
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By junk1414
on October 19, 2010
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I made this for my husband and son-in-law who are both diabetic and love pecan pie. It was nothing like the real thing. The consistency was not good and it baked in layers. The bottom part next to the crust was white and almost looked like white rice. It looked very pretty when I took it out of the oven and smelled great but it was a big disappointment when we cut it. My husband picked the pecans off of the top and threw the rest away. The rest of my family would not even taste it. Will not make again. Do not recommend it.
By oceanznplmtrz_1...
california
on November 06, 2009
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Any good cook knows that sugar produces the carmelization needed for the flavor to this pie and to many other ingredients.
And it is a myth that Diabetics can't eat ANY sugar...sugar comes in many different forms (fructose in fruit for example and drinking fruit juice or eating fruit is also getting a dose of "sugar"....in fact, Diabetics, when they (like me have a low MUST have a dose of sweet to pull them out of a hypoglycemic state.
As far as this pie, it is close, but no cigar. I would rather indulge in a little wedge of the good stuff and monitor what else I ate for the whole day than eat something that just doesn't taste good.!! we would all be in trouble if we ate the stuff everyday, but good grief, it is a once or twice a year indulgence!! Enjoy!
By oboejo_11410277
Brandon, SD
on November 27, 2008
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If you've ever eaten a good, Southern pecan pie, this was not it! We have had sugar-free pecan pie before, and this was nothing like it. The ingredients tended to layer itself, the pecans became musy, it was dry, and it tasted like eating mushy pecan pancakes with a crust. It looks like quiche. We do not recommend.
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