Diabetic Pecan Pie

Last year for Thanksgiving I made a pecan that the hubby’s grandpa could eat. I found a recipe that did not call for corn syrup. All that was left to do was minimize the amount of sugar. Now I’m his favorite.

Splenda. That is the key. Here’s what I did.

Diabetic Pecan Pie


  • 1/2 cup light brown sugar
  • 3/4 cup Spenda
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped


Preheat oven to 400*. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Add the milk, vanilla and . Pour into an unbaked 9 inch pie shell. (I added extra pecans on top to make it pretty.) Bake in preheated oven for 10 minutes at 400* then reduce temperature to 350* and back for 30-40 minutes, or until done. Need to avoid allergies? Use a milk substitute (ie. almond milk), Blue Bonnet dairy-free butter, King Arthur Gluten-Free All Purpose Baking Mix.

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Hi. I'm Tina.

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