Title: Fruit Sweet and Sugar Free - Maple Pecan Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| FILLING |
| 1 3/4 | c | Pecans |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla extract |
| 3/4 | c | Pure maple syrup |
| 3/4 | c | Fruit sweetener |
| 6 | | Eggs |
| GARNISH |
| | | Whipped Cream |
| 8 | | Pecan halves |
Preheat oven to 350 degrees. Prepare and partially bake the pie crust
according to the directions. Toast the pecans in the preheated oven for 7
to 10 minutes, stirring occasionally. Reserve 6-8 perfect pecan halves for
garnishing the finished pie. Put the remaining pecans in the partially
baked pie crust. In a medium bowl, combine the cinnamon, salt, vanilla and
1/2 cup of the maple syrup. Use a whisk to evenly distribute the cinnamon.
Then whisk in the remaining 1/4 cup of maple syrup and all of the fruit
sweetener. Whisk in the eggs, one at a time. Pour this filling into the
crust, over the pecans. Bake the maple pecan pie for approximately 45
minutes on a cookie sheet on either the floor of a gas oven or the lowest
shelf in an electric oven. Maple Pecan Pie is done when it is golden brown,
has puffed slightly, and does not shake in the middle when jiggled. When
the pie is cool, garnish it with whipped cream and toasted pecan halves.