Diabetic Pecan Pie
Indulge in the rich, nutty decadence of this Diabetic Pecan Pie, a guilt-free twist on a classic dessert, crafted especially for those looking to enjoy a low-sugar lifestyle. This recipe swaps traditional sweeteners with brown and granulated sugar substitutes, paired with a sugar-free maple-flavored syrup, to create a perfectly balanced, caramelized filling without the sugar spikes. Loaded with 1.5 cups of crunchy pecans and nestled in a flaky, unsweetened pie crust, every bite delivers all the comforting flavors you love. Easy to prepare in just 15 minutes, with a baking time of 50 minutes, this gluten-free, diabetes-friendly dessert is perfect for holiday gatherings or any special occasion. Serve this luscious pecan pie with a dollop of sugar-free whipped cream for a truly satisfying treat that everyone will adore.
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Recipe Information
Ingredients
- 1 9-inch shell Unsweetened pie crust
- 1.5 cups Pecans
- 0.75 cup Brown sugar substitute
- 0.25 cup Granulated sugar substitute
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 0.5 cup Sugar-free maple-flavored syrup
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Place the 9-inch unsweetened pie crust on a baking sheet for easier handling and to prevent spills.
Spread the pecans evenly across the bottom of the pie crust.
In a medium saucepan over low heat, melt the unsalted butter. Remove the pan from the heat and allow it to cool slightly.
Whisk in the brown sugar substitute, granulated sugar substitute, sugar-free maple-flavored syrup, vanilla extract, and salt until well blended.
In a separate bowl, lightly beat the eggs. Gradually temper the eggs by adding the warm butter-sugar mixture a little at a time while whisking constantly to prevent the eggs from scrambling.
Pour the filling mixture over the pecans in the pie crust, making sure to coat them evenly.
Carefully transfer the pie to the preheated oven and bake for 50 minutes, or until the filling is set and slightly puffed. If the crust edges start to brown too quickly, cover them with foil halfway through baking.
Remove the pie from the oven and let it cool completely at room temperature. The filling will firm up as it cools.
Slice into 8 equal pieces and serve. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 155.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 346 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
