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- #9364
This diabetic-friendly, low-sugar pecan pie is astoundingly good. This recipe preserves that ooey-gooey inside and fulfills a rich, sweet fantasy.
serves/makes:
ready in:
1-2 hrs
9 reviews
4 comments
ingredients
2 large eggs
1 cup light syrup (not light corn syrup)
1/8 teaspoon salt
1/2 cup sugar substitute (Splenda or other)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 tablespoons butter, melted and cooled
1 1/2 cup pecan halves
1 unbaked 9" pie shell
1/2 tablespoon milk
directions
Preheat the oven to 350 degrees F.
Combine the eggs, light syrup, salt, sugar substitute, flour, vanilla, and melted butter in a mixing bowl. Beat on medium speed with an electric mixer until well blended.
Stir the pecans into the pie filling by hand.
Pour the filling into the pie shell. Brush the edges of the crust with milk.
Place the pie in the oven and bake at 350 degrees F for 45-60 minutes or until a knife inserted in the middle comes out clean.
Remove from the oven and let cool on a wire rack.
recipe tips
Pre-bake the pie crust for 10 minutes before adding the filling for a crisper crust.
Let the melted butter cool before adding to the egg mixture to prevent cooking the eggs.
Arrange the pecan halves in a decorative pattern on top of the filling before baking.
Serve the pie at room temperature or slightly warmed.
Garnish with whipped cream or a sugar-free ice cream if desired.
Watch the pie's edges while baking; cover them with foil if they brown too quickly.
For a deeper flavor, toast the pecans lightly before adding them to the filling.
Try different types of diabetic-friendly sweeteners to find the one that you like.
common recipe questions
Can I use a different type of sugar substitute?
Yes, you can use any granular sugar substitute that measures like sugar, such as erythritol or monk fruit sweetener.
What is light syrup?
Light syrup typically refers to a lower sugar or sugar-free syrup, often used as a maple syrup substitute. Check for a diabetic-friendly option.
Is it necessary to use eggs in this recipe?
Eggs are essential for binding the ingredients and creating the classic texture of pecan pie.
Can I add chocolate chips to this recipe?
Yes, sugar-free or dark chocolate chips can be added for a chocolate pecan pie variation.
How do I know when the pie is done?
The pie is done when the filling is set, and a knife inserted near the center comes out clean.
Can I use chopped pecans instead of pecan halves?
Yes, chopped pecans can be used, but pecan halves give the pie a classic look.
How should I store leftover pecan pie?
Store the pie in the refrigerator, covered, for up to 4 days.
Can I freeze this pecan pie?
Yes, it can be frozen. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator before serving.
nutrition data
400 calories, 24 grams fat, 46 grams carbohydrates, 5 grams protein per serving.
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BROWNIE PECAN PIE
EASY KARO PECAN PIE
ANN LANDER'S (DEAR ABBY) PECAN PIE
reviews & comments
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D. Reed REVIEW:
December 28, 2018My dad is diabetic and I have several friends who are as well. I will definitely give this recipe a try.
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Sherlk33 REVIEW:
December 25, 2018Hi, I'm making this pie for my husband he is diabetic and loves pecan pie. I used Miss Butterworth's sugar-free syrup and used the Splenda I used a deep dish pie crust just because I wanted to be sure that it all would fit and it worked out perfect! The only carbs that I see in this pie that would be considered to be on the high side is really just the pie crust! But since my husband watches his sugar and controls it and has excellent readings it does not hurt in moderation to use deep dish pie crust and it's only got one tablespoon of flour that I'm not concerned about. But everything else is great if you're diabetic I will take a pic and post on Pinterest to show you how it turned out thanks for posting the recipe love it!
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Mary L. Roberson REVIEW:
November 30, 2015I made the Diabetic Pecan Pie for my daughter for Thanksgiving. I liked the texture of the pie, but the 9" pie crust was not deep enough for all the ingredients used.That is, the 11/2 cups of pecans along with other ingredients were a bit much to put in the pie crust. If I decide to make the pie again, I'll use a deep dish pie crust.
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I_Fortuna REVIEW:
December 16, 2013I made a pecan pie from a regular recipe and used SPenda instead of sugar and sugar free maple pancake syrup instead of corn syrup. I served this and no one could tell the difference. Just use sugar free pancake maple syrup instead of "lite" syrup. No need to add water to the syrup.
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bfulbright REVIEW:
November 28, 2013I am Diabetic Type II. I made this recipe and it was great! I made the simple syrup, but since I wanted some maple flavor, AND because I wasn't sure about adding 1 cup water-1/2 cup Splenda and 1 cup of Lite Maple Syrup..., So...I used 1/2 cup water, and 1/2 cup Sugar Free or Lite Aunt Jemimah syrup. In any event, I wanted to keep the liquid content the same. You need to bake for at least 50 min to let the ingredients 'rise' and the pecans brown. Even an hour wouldn't hurt if the pecans aren't cooked too brown by then. Can't wait to eat it! I wouldn't mind experimenting again !
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Guest Foodie REVIEW:
November 3, 2013i used a sugar free syrup and this was very good. it's not corn syrup - don't use that.
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Skeeter December 28, 2012
Is the pie shell deep dish or regular? The recipe doesn't specify.
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CDKitchen Staff Reply:
Unless it says deep dish specifically, I usually assume a regular crust.
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subwife REVIEW:
December 29, 2011After making this for a couple of fellow workers I made this for a church thanksgiving bake sale and it was a hit with both. I made the simple syrup by mixing 2 parts water to 1 part Splenda as suggested by another reviewer. This worked out great and brought the sugar level down.
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Guest Foodie REVIEW:
November 28, 2009Love the recipe,a five stars rating for sure.Marylou
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Jess November 16, 2009
A great diabetic syrup is Cary's brand. I LOVE it!!! Tastes better than regular syrup.
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Guest Foodie January 4, 2007
you can make light syrup by boiling 2 parts water with 1 part splenda to make however much you need.
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wzj8xw July 23, 2004
For the reviewer concerned with the syrup in the recipe:The recipe says LIGHT SYRUP (as in diet, sugarfree), not light CORN syrup. There are many syrups out there that are made with Splenda, and these will work fine in the recipe.
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rcadotte REVIEW:
September 19, 2003I work in a Health Care Facillity and we used this Pie for a Special Meal . My staff tasted this pie and thought it was wonderful, in fact my cook wanted the recipe because she said it was better than Regular Pecan pie
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