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Mom’s Southern Pecan Pie

Posted By DiabeticGourmet On October 16, 2001 @ 12:00 am In Christmas Dessert Recipes,Christmas Pie Recipes,Christmas Recipes,Classic Dessert Recipes,Diabetic Dessert Recipes,Diabetic Recipe Archive,Easter Dessert Recipes,Easter Recipes,Guest Chef and Cookbook Author Recipes,Holiday and Special Occasions,Mother's Day Dessert Recipes,Mothers Day Recipes,Patti Lynch,Pie and Tart Recipes,Pie Recipes for Easter Dessert,Thanksgiving Dessert Recipes,Thanksgiving Pie Recipes,Thanksgiving Recipes | No Comments

Mom's Southern Style Pecan Pie - Diabetic Recipe

Ingredients

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.

Directions

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.

Nutritional Information Per Serving:

Calories: 211
Fat: 9 grams
Sodium: 69 miligrams
Cholesterol: 82 miligrams
Protein: 3 grams
Carbohydrates: 28 grams

Diabetic Exchanges

1 Fruit; 1 Bread; 2 Fat

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook