Maple Pecan Pie from Healthy Diabetic Recipes

Maple Pecan Pie Recipe

Recipe Ingredients:

1 Basic pie crust, bottom
Filling
1 3/4 cup Pecans
1 tbsp Cinnamon
1/2 tbsp Salt
1 tbsp Vanilla extract
3/4 cup Pure maple syrup
3/4 cup Fruit Sweetener*
6 Eggs
Garnish
Whipped Cream
8 Pecan halves

Recipe Instructions:

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.
* To make fruit sweetener - 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 sweetener, 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.

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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