Susan Marias Amazing Pecan Pie
- 3 large eggs
- 34 cup Splenda granular
- 1 pinch table salt
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter, melted
- 34 cup steel's sugar-free maple syrup (available on the website)
- 12 cup chopped pecans, plus
- 10 pecan halves
- 1 (9 inch) homemade unbaked pie shells (not deep dish)
- whipped cream, sweetened with
- Splenda granular
- Preheat the oven to 350˚F.
- Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup.
- Mix in the chopped pecans and pour the filling into the pie crust.
- Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft.
- Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
- Copyright 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub.
- Inc. all rights reserved.
eggs, splenda, salt, vanilla, butter, maple syrup, pecans, pecan, whipped cream, splenda
Taken from www.food.com/recipe/susan-maria-s-amazing-pecan-pie-323110 (may not work)