Diabetic Pecan Pie Food

NO SUGAR PECAN PIE

Steps:

• 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.

DIABETIC PECAN PIE

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.

PECAN PIE FOR DIABETICS

Steps:

• 1. Preheat oven 350.
• 2. beat eggs until foamy and stir in melted butter
• 3. Stir in brown sugar,baking splenda and flour. mix well
• 4. Add milk,vanilla and nuts and mix well.
• 5. Pour into a 9 inch pie shell. Bake for 10 minutes at 400 degrees then reduce to 350 and bake for 30-40 minutes or until done.
• 6. NOTE: Calories 313 Fat 22.6g cholestrol 84mg doesn't show the carbs sorry

RAISIN PECAN PIE (DIABETIC)

Steps:

• Prepare but do not bake pie shell.
• Combine milk, sugar replacement, butter, eggs, cornstarch and salt in heavy saucepan.
• Cook and stir over medium-low heat til well blended and slightly thickened.
• Remove from heat.
• Stir in pecans and vanilla, and allow filling to rest 10 minutes.
• Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture on top.
• Bake 375F 45-50 mins or til knife inserted in centre comes out clean.

DIABETIC BANANA PECAN PIE

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.