Diabetic Pecan Pie
A guilt-free, diabetic-friendly version of the classic pecan pie, perfect for any occasion without sacrificing flavor.
Ingredients
Main Ingredients
- 1 1/2 cups pecans, chopped Nutty base for the pie.
- 1 cup sugar substitute To keep the recipe diabetic-friendly.
- 3 large eggs Use room temperature for better mixing.
- 1 cup corn syrup (sugar-free if desired) Optional sugar-free version for lower sugar content.
- 1/4 cup unsalted butter, melted Adds richness to the pie.
- 1 teaspoon alcohol-free vanilla extract Enhances flavor.
- 1 pre-made pie crust (sugar-free if desired) A time-saving option.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sugar substitute, corn syrup, melted butter, and alcohol-free vanilla extract.
- Add the eggs one at a time, ensuring to beat well after each addition.
- Fold in the chopped pecans and salt gently.
- Pour the mixture into the pie crust.
Baking
- Bake for 50-60 minutes, until the pie is set and the top is beautifully golden brown.
- Allow it to cool before serving.
Notes
Store in an airtight container in the refrigerator for 3-4 days or freeze well to prolong its life. Thaw in the refrigerator overnight when ready to enjoy again.