Y’all, there is no other pie I look forward to seeing on my Thanksgiving table than my moms pecan pie. But when You’re trying to watch your caloric intake, and lower your carbs a bit, this is the pie I turn to. Of course in the south, pecans are the house nut so there are always plenty of pecan pies and other dishes including pecans to be found on holiday tables. Give this one a try and let me know what y’all think.
Ingredients
- 1 unbaked pie shell
- 1 cup fruit sweetener **
- 1 envelope plain gelatin
- 1/3 cup unsweetened apple sauce
- 3 tbsp water
- 2 tbsp cornstarch
- 3 eggs
- 2 tsp vanilla
- 2 tbsp very strong coffee or espresso (not grounds)
- 24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated artificial sweetner.
Directions
- Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
- In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F.
- Cool slightly before cutting.
I would use xylitol instead of the artificial sweetener for the pecan pie.
That sounds like a great sweetener to substitute as well.