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susan marias amazing pecan pie


i have not tried this recipe. i got this recipe from obesity help. it was posted by carol h. she says "the ingredient list is specific, and substitutions won’t work. to make this pie you must have steel’s country maple syrup, which can be ordered. when i tried to make this recipe using other brands of sugar-free syrup, the custard became muddy and quite frankly, tasted awful. the steel’s syrup is very thick, and that makes a huge difference. even though this pie is sweet, it doesn’t have any sugar to act as a preservative and must be kept in the refrigerator, or it will spoil".


# # # # # # # #


  • Carbohydrates: 202.4
  • Fats: 26.0
  • Dietary Fiber: 1.0
  • Minerals: 6.0
  • Proteins: 7.0
  • Vitamins: 26.0
  • Water: 3.0


  1. Preheat the oven to 350˚
  2. F
  3. Beat the eggs in a large bowl until well blended and stir in the splenda
  4. Salt
  5. Vanilla
  6. Butter
  7. And syrup
  8. Mix in the chopped pecans and pour the filling into the pie crust
  9. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes
  10. Until the sides are set but the center is still a bit soft
  11. Cool to room temperature and serve in small wedges with splenda-sweetened whipped cream
  12. Copyright 2006 by susan maria leach www
  13. Bariatriceating
  14. Com
  15. Harpercollins pub
  16. Inc
  17. All rights reserved

Step 11

Total Time in Minute 45

Ingredients Count 10

cooking susan marias amazing pecan pie

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Splenda granular

Table salt

Vanilla extract

Salted butter

Sugar-free maple syrup


Pecan halves

Unbaked pie shells

Whipped cream

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