1 Pillsbury refrigerated unbaked 9-inch pie crust
1 c granular Splenda
3 Tbsp all-purpose flour
3/4 c sugar-free maple syrup
3/4 c cup water
2 eggs slightly beaten, or equivalent in egg substitute
1 Tbsp + 1 tsp reduced-calorie margarine
1 tsp vanilla extract
6 Tbsp (1 1/2 oz) coarsely chopped pecans
1/4 c post grape nuts
How to Make Sugar-Free Pecan Pie
Preheat oven to 350 degrees. Place pie crust in a 9-inch pie plate and flute edges. In a medium bowl, combine Splenda, flour, maple syrup, and water. Add eggs, margarine and vanilla extract.
Mix well to combine. Stir in pecans and Grape Nuts. Pour mixture in pie crust. Bake for 45 to 55 minutes or until filling feels firm in the center.
Place pie plate on a wire rack and allow to cool completely.