Mom's Southern Pecan Pie

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Title: MOM'S SOUTHERN PECAN PIE
Categories: Pies, Diabetic
Yield: 10 servings

1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or
--applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or
-espresso (prepared - not
-grounds)
24 Pecan halves

Prepare pastry and place in 9" pie pan. In large bowl,
combine fruit sweetener, cornmeal and
applesauce/butter. Beat with electric mixer. In small
bowl, blend water and cornstarch until smooth. Add to
fruit sweetner nixture 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 to
40 minutes - or until custard is set - at 375 degrees.
Cool slightly before cutting. One serving is = to: 1
bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g
carb, 69mg sod, 3g protein, 82mg chol This recipe was
posted by Sherry Eckert on *P - ID#GDDF80A and she got
it from SWEET INSPIRATIONS SUGAR FREE DESSERT
COOKBOOK. To make fruit sweetner - cook four cups of
fruit juice until it is reduced to one cup. If you
like it sweeter add Sweet One. OR if a recipe calls
for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit
juice plus half as much (1/4 cup) granulated fructose.
~ Sherry adds Sweet One instead to desired sweetness.
If 2/3 cup is called for use 2/3 cup concentrate plus
1/3 cup granulated fructose. Commercial fruit
sweeteners are available at health food stores. Good
juices to use are apple, orange, pineapple, pineapple-
orange, and grape. Submitted By LIR119@DELPHI.COM On
SUN, 21 JAN 1996 083110 -0500 (EST)

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