- 1 unbaked pie shell
- 1 cup fruit sweetener **
- 1 envelope plain gelatin
- 1/3 cup unsweetened apple sauce
- 3 tbsp water
- 2 tbsp cornstarch
- 3 eggs
- 2 tsp vanilla
- 2 tbsp very strong coffee or espresso (prepared, not grounds)
- 24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
- Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
- In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.
Recipe Yield: Servings: 10
Nutritional Information Per Serving:
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
1 Fruit; 1 Bread; 2 Fat
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Book Title: Sweet Inspirations - A Sugar Free Dessert Cookbook
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