Title: Mom's Southern Pecan Pie
Categories: Pie Diabetic Southern
Yield: 10 Servings
| 1 | | Unbaked pie shell |
| 1 | c | Fruit sweetener |
| 1 | tb | Cornmeal |
| 1/3 | c | Unsweetened applesauce or -applebutter |
| 3 | tb | Water |
| 2 | tb | Cornstarch |
| 3 | | Eggs |
| 2 | ts | Vanilla extract |
| 2 | tb | Very strong coffee or espresso (prepared - not grounds) |
| 24 | | Pecan halves |
Prepare pastry and place in 9" pie pan. In large bowl, combine fruit
sweetener, cornmeal and applesauce/butter. Beat with electric mixer. In
small bowl, blend water and cornstarch until smooth. Add to fruit sweetner
nixture 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 to 40
minutes - or until custard is set - at 375 degrees. Cool slightly before
cutting. One serving is = to: 1 bread, 1 fruit, 2 fat exchanges. 211 cal,
9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol This recipe was posted by
Sherry Eckert on *P - ID#GDDF80A and she got it from SWEET INSPIRATIONS
SUGAR FREE DESSERT COOKBOOK. To make fruit sweetner - cook four cups of
fruit juice until it is reduced to one cup. If you like it sweeter add
Sweet One. OR if a recipe calls for 1/2 cup fruit sweetner, use 1/2 cup
frozen fruit juice plus half as much (1/4 cup) granulated fructose. ~
Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called
for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial
fruit sweeteners are available at health food stores. Good juices to use
are apple, orange, pineapple, pineapple- orange, and grape. Submitted By
LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)