Diabetic Pecan Pie Recipe
The South Rides Again!
Can a diabetic pecan pie recipe live up to this Southern favorite? We think we nailed this traditional favorite pie. What do you think?
Admittedly, no other pie was as difficult to try and make diabetic friendly as this one. If you have never made a pecan pie, you may not know that the traditional pie is more similar to a piece of candy than a pie! Who knew Karo Syrup was like sugar on steroids!
We think we have done a great job being faithful to the traditional pie. However, a traditional serving is still almost 300 calories, so don't eat this every day. Also, we also strongly suggest cutting the pie into 10 servings.
|Stevia Powder||2 TBS.|
|Brown Sugar||1/3 Cup|
|Olivio (butter substitute)||1/4 Cup|
|Fat Free Milk||1 TBS.|
|Vanilla Extract||1 Tsp.|
|Chopped Pecans||1 Cup|
- Pre-heat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine and mix thoroughly the eggs and butter. Don’t be afraid to mix well. Combine and mix flour, brown sugar and stevia powder. Then, mix in the milk, pecans and vanilla extract.
- Pour entire mixture into a Keebler 9 inch shortbread pie pan. Bake for 35 to 40 minutes. Keep an eye on the pie, as some ovens cook slower/faster than others.
The nutritional content above is approximate, per serving. Figures have been rounded to nearest whole number. (e.g., 1.4 grams becomes 1 gram).
We hope you enjoyed our diabetic pecan pie recipe. But please, when it comes to pecan pie, less is more.