Best 8 Splendid Southern Splenda Pecan Pie Recipes

UTTERLY DEADLY SOUTHERN PECAN PIE RECIPE

Steps:

• Preheat oven to 325°F. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
• Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
• Bake at 325°F for 30 minutes; reduce oven temperature to 300°F, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

PECAN PIE

Steps:

• Preheat oven to 350°F.
• In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, mixing until blended. Stir in pecan halves. Pour filling into pastry shell.
• Bake for 50 minutes or until a knife inserted near center comes out clean.
• Cool on a wire rack. Serve warm.

PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

MAPLE PECAN PIE WITH SPLENDA

Steps:

• For pie crust: Sift four and salt in a medium size bowl. Using a fork, blend butter and shortening into flour until it is a crumbly mixture. Add only enough cold water to mix into a dough form. Place dough in refrigerator for 10 minutes. Roll pastry out and place in a pie dish that has been dusted with cornflour.
• For filling: Melt butter and mix with beaten eggs, Spenda Brown Sugar Blend, sugar free syrup, maple extract and cornmeal. (Cornmeal helps the consistency of the pie.) Add pecans.
• Pour filling into pie crust. Bake for 1 hour and 10 minutes in a 275 degree oven. Remove and let cool. Slice when pie is completely cooled. This is not a completely sugar-free pie -- The Splenda brown sugar blend and the sugar-free maple syrup only helps to reduce the calorie count.
• Enjoy!

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

SPLENDID SOUTHERN SPLENDA PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees. Coat pie crust lightly in flour, press and crimp into 9in pie pan, removing any extra dough. Set aside.
• 2. In small saucepan, melt butter. Do not let it brown. Whisk in light corn syrup and Splenda. Spray measuring cup w/ PAM to reduce stickiness. Mixture will be a little clumpy, even after whisking. That's normal, and won't effect the end product. Let cool slightly, then stir in eggs. Mix well. Stir in pecans.
• 3. Pour pecan mixture into pie shell. Poke around @ pecans til they are dispersed evenly. Bake 50-55 minutes. Start keeping an eye on the crust around 45 minutes. If it starts to get too dark, cover w/ aluminum foil. Let cool and serve.

PECAN BARS MADE WITH SPLENDA©

Steps:

• Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
• To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
• Bake just until the edges begin to brown, about 25 to 30 minutes.
• Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
• In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
• Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
• Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
• Cut into 24 rectangles.
• NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).

OLD-FASHIONED PECAN PIE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.