Splendid Southern Splenda Pecan Pie Recipes

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PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)

Provided by á-7198

Number Of Ingredients 7



Pecan Pie Using Splenda Brown Sugar Blend Recipe - (4/5) image

Steps:

  • Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

3 large eggs, lightly beaten
3/4 cup SPLENDA® Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pie shell

PECAN BARS MADE WITH SPLENDA©

I used the advice from the Splenda© website to make these pecan bars as diabetic friendly as possible without sacrificing taste or texture. They were a HUGE hit both at home and at work and no one knew they were healthified! This recipe calls for whole wheat flour which also adds a nice nutty flavor to the crust. If you do not use whole wheat flour often, you can freeze it so it will keep longer.

Provided by threeovens

Categories     Bar Cookie

Time 1h55m

Yield 24 serving(s)

Number Of Ingredients 12



Pecan Bars Made With Splenda© image

Steps:

  • Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
  • To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
  • Bake just until the edges begin to brown, about 25 to 30 minutes.
  • Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
  • In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
  • Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
  • Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
  • Cut into 24 rectangles.
  • NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).

1/2 cup unsalted butter, cut into pieces (use cold from the rerigerator, 1 stick)
1 cup all-purpose flour, spooned into cup and leveled
1/2 cup whole wheat flour, spooned into cup and leveled
1/2 cup Splenda brown sugar blend, spooned into cup and leveled
1/4 teaspoon kosher salt
2 cups pecans
1/2 cup Splenda brown sugar blend, packed
1/4 cup Splenda granular
4 tablespoons unsalted butter, cut into pieces (1/2 stick)
1/4 cup honey
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

SPLENDID SOUTHERN SPLENDA PECAN PIE

I never tell people this pie is made with Splenda, since most shy away from anything w/ low cal or no cal ingredients, thinking you jeopardize the flavor. Well, trust me, you'll never notice and your friends/family will never guess this isn't made w/ real sugar. And because this recipe uses Splenda, instead of traditional sugar,...

Provided by Heather McDaniel

Categories     Pies

Time 1h5m

Number Of Ingredients 6



Splendid Southern Splenda Pecan Pie image

Steps:

  • 1. Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside.
  • 2. In small saucepan, melt butter. Do not let it brown. Whisk in light corn syrup and Splenda. Spray measuring cup w/ PAM to reduce stickiness. Mixture will be a little clumpy, even after whisking. That's normal, and won't effect the end product. Let cool slightly, then stir in eggs. Mix well. Stir in pecans.
  • 3. Pour pecan mixture into pie shell. Poke around @ pecans til they are dispersed evenly. Bake 50-55 minutes. Start keeping an eye on the crust around 45 minutes. If it starts to get too dark, cover w/ aluminum foil. Let cool and serve.

1 stick butter
1 c splenda
1 c light corn syrup
3 large eggs (beaten)
1 c pecans, in pieces
1/2 pkg refrigerated pie crust (9in shell)

MAPLE PECAN PIE WITH SPLENDA

Wonderful flavor with less calories! Crunchy, tasty pecans in a maple flavored filling. Great for a diabetic, those on a low sugar diet or for someone that just wants to watch their calories. Travels well to a potluck dinner. (I use Smuckers Sugar Free Syrup that is normally used for breakfast.)

Provided by Seasoned Cook

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11



Maple Pecan Pie With Splenda image

Steps:

  • For pie crust: Sift four and salt in a medium size bowl. Using a fork, blend butter and shortening into flour until it is a crumbly mixture. Add only enough cold water to mix into a dough form. Place dough in refrigerator for 10 minutes. Roll pastry out and place in a pie dish that has been dusted with cornflour.
  • For filling: Melt butter and mix with beaten eggs, Spenda Brown Sugar Blend, sugar free syrup, maple extract and cornmeal. (Cornmeal helps the consistency of the pie.) Add pecans.
  • Pour filling into pie crust. Bake for 1 hour and 10 minutes in a 275 degree oven. Remove and let cool. Slice when pie is completely cooled. This is not a completely sugar-free pie -- The Splenda brown sugar blend and the sugar-free maple syrup only helps to reduce the calorie count.
  • Enjoy!

Nutrition Facts : Calories 649.7, Fat 48.3, SaturatedFat 17.8, Cholesterol 123.1, Sodium 242.4, Carbohydrate 47.8, Fiber 3.2, Sugar 6.8, Protein 8.9

12 ounces plain flour
3 ounces vegetable shortening
3 ounces butter, softened
1/8 teaspoon salt
4 ounces butter
3 large eggs, beaten
1/2 cup Splenda brown sugar blend
1/2 cup sugar-free maple syrup
1 teaspoon maple extract
1 teaspoon cornmeal
6 ounces pecans, broken

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