Maple Pecan Pie With Splenda

• pie crust
• 12 ounces plain flour
• 3 ounces vegetable shortening
• 3 ounces butter, softened
• 1/8 teaspoon salt
• pie filling
• 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

1. 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.
2. 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.
3. 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.
4. Enjoy!

pie crust, flour, vegetable shortening, butter, salt, butter, eggs, splenda brown sugar blend, sugar, maple, cornmeal, pecans

Taken from www.food.com/recipe/maple-pecan-pie-with-splenda-287359 (may not work)