Pecan pie made with Splenda
Single Pie Crust -- unbaked
1 3/4 cups Splenda sweetener
3/4 cup pineapple juice
1/4 cup fructose
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan halves
1 cup Splenda sweetener
1/3 cup butter or margarine -- melted
Prepare crust as directed but do not bake.
Syrup: In medium saucepan, stir together Splenda, pineapple juice,
fructose, cornstarch, butter and salt; bring to a boil over medium heat.
Remove from heat; allow to cool slightly.
Filling: Place pecans in pie crust. In bowl, beat eggs lightly; stir in
Splenda, butter and syrup. Pour over pecans. Bake in 375 degree F oven
for 15 minutes. Reduce heat to 350 degrees; bake for further 30 minutes
or until centre is softly set.