PECAN PIE
This deliciously rich pie is a southern favorite.
Provided by Splenda
Categories Splenda® Brown Sugar Blend
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, 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.
Nutrition Facts : Calories 245 calories
PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)
Provided by á-7198
Number Of Ingredients 7
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.
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
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
PECAN PIE
This deliciously rich pie is a southern favourite.
Provided by Splenda
Categories Splenda® Brown Sugar Blend
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, 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.
Nutrition Facts : Calories 245 calories
LAYERED PECAN PIE
Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
- Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
- Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
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
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).
SUGAR FREE PECAN PIE
Make and share this Sugar Free Pecan Pie recipe from Food.com.
Provided by internetnut
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended.
- Stir in pecans and pour into deep dish pie shell.
- Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired and enjoy!
BROWN SUGAR PECAN PIE
Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.
Provided by internetnut
Categories Pie
Time 1h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
- Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
- Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
- Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.
Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3
More about "pecan pie using splenda brown sugar blend recipe 45 food"
SWEET POTATO PIE RECIPE | ZERO CALORIE SWEETENER
From splenda.com
SPLENDA RECIPES | DELICIOUS LOW CALORIE, LOW & NO …
From splenda.com
ALL RECIPES - SPLENDA®
From splenda.ca
CHOCOLATE PIE RECIPE | ZERO CALORIE SWEETENER & SUGAR ... - SPLENDA
From splenda.com
SPLENDID SOUTHERN SPLENDA PECAN PIE RECIPES
From findrecipes.info
BEST DIABETIC PECAN PIE RECIPE - HOW TO MAKE PECAN PIE WITHOUT …
From food52.com
PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - FOOD NEWS
From foodnewsnews.com
PECAN PIE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE | RECIPE
From pinterest.com
HOLIDAY HONEY PECAN PIE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
NEW ORLEANS STYLE PECAN PRALINE RECIPE WITH SPLENDA #SWEETSWAPS
From northshoreparent.com
PECAN PIE COOKIES - SPLENDA®
From splenda.com
THE BEST PECAN PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PECAN PIE UPSIDE-DOWN CAKE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
PECAN PIE WITH SPLENDA RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PIES ARCHIVES - SPLENDA®
From splenda.ca
PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE 45
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love