SUGAR-FREE PECAN PIE FOR DIABETICS

SUGAR-FREE PECAN PIE FOR DIABETICS image

Yield 6 slices

Number Of Ingredients 9

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1-10" Whole grain, whole wheat pastry crust.
Pie Crust(if making)
1-1/2 cup whole grain, whole wheat pastry flour.
1 stick + 1 tbs unsalted butter.
1/4 tsp salt
1/4cup splenda(or equal amount of other artificial sweetener.
3-4 tbs ice water(if making pie crust)
Filling-
2 cups sugar-free imitation honey,6 eggs, 2 cups granular splenda,4 tbsp butter (slightly melted),2 tsp vanilla extract (w/o corn syrup or sugar added),1/4 tsp salt,2-1/2 cups pecan halves(Russells or good quality native pecans are key to a good pie)

Steps:

Homemade crust- Grease pie plate with butter or non-stick cooking spray, In food processor, pulse flour, splenda & salt,pulse in cold butter until crumbles form, pulse in enough ice water to hold dough together, flatten into a disk. Place sheets of saran wrap on damp counter top and put disk of pie crust in center, cover with sheet of saran wrap and roll out to 12" diameter,remove top saran wrap, pick up bottom saran wrap and flip onto pie plate. Remove saran wrap and flute crust w/fork and make small punctures in bottom of crust. Filling- In a large bowl, combine honey, eggs, splenda, butter, vanilla & salt until well-blended (difficult to get well-blended). Reserve 2/3 cup of filling, seperate 1 cup of imperfect pecan halves and coarse chop, Stir chopped pecans into filling and pour in pie shell. Arrange remaining pecan halves of top of pie, drizzle reserved filling over top of pecans on pie. Pie shell should be placed on a cookie sheet before filling and slide in oven, bake at 350F for 50 minutes, "tent" pie loosely w/aluminum foil, & continue baking for 25-35 minutes, until the middle is set and a sharp knife inserted in the middle comes out relatively clean. It is mandantory to make sure the center is set, as this is a deep dish and takes longer to cook thoroughly. Let cool 3 hr on oven rack, then refrigerate for an additional 3 hours.