Susan Maria's Amazing Pecan Pie

0

Ingredients

  • 3 large egg
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Splenda granular
  • 1 pinch table salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons salted butter
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar-free maple Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup pecans
  • 10 pecan halves
  • 9 inches unbaked pie shell
  • 1 to taste Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream

Use imperial measurements

Method

How to make Susan Maria's Amazing Pecan Pie

  • Preheat the oven to 350˚F.
  • Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, un
  • Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
  • Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved.

(Courtesy of Food.com)