Angelines Pecan Pie Diabetic Version Recipes

Steps:

• Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
• Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
• In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

Steps:

• Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
• Bake 30 min. Cool completely.
• Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.

Steps:

• To make Crust:.
• Soften the margarine.
• Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
• Press the pie crust into a 9 inch pie plate.
• Chill for 30 minutes.
• To make Filling:.
• In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
• Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
• In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
• To Make Topping:.
• Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

Steps:

• 1. Melt butter. Preheat oven to 350. Smear a little egg white or a little milk in bottom of uncooked pie shell, which will prevent the bottom from being soggy once cooked.
• 2. Blend sugar, syrup, salt & vanilla then add in melted butter and combine well. Add in the eggs and mix gently until well blended. Fold in pecans and pour into pie shell.
• 3. Bake @ 350 for 10 minutes then reduce heat to ***325 & continue baking an additional 30 to 40 minutes.
• 4. ***Tip: you may need to cover outer crust with aluminum foil to prevent too much browning. Or use a pie shield if you have one.
• 5. Here's another favorite pecan pie that I love...https://www.justapinch.com/recipes/dessert/pie/angelines-pecan-pie-diabetic-version.html