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Custard Pecan Pie
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1 unbaked pie shell (See Pie Crust recipe)
1 cup pecan pieces
2 tablespoon butter, melted
1/4 teaspoon caramel extract
1/4 teaspoon vanilla extract
2 Tablespoon Splenda
1/4 teaspoon cinnamon
4 eggs
1/2 cup water
3/4 cup heavy whipping cream
1 cup Splenda
2 teaspoons liquid Sweet-N-Low
1 teaspoon molasses
1 teaspoon vanilla extract
2 teaspoon caramel or maple extract
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
Prepare nuts first:
In a bowl, melt 2 tablespoons butter; then stirring after each addition add 2 tablespoons Splenda, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.
Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, liquid sweetener, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if you have not already done so. Pour filling into crust, sprinkle nuts on top and bake at 350°F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!
Makes 8 servings. 12 carbs per serving (including crust.)
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