Splendid Southern Splenda Pecan Pie Recipes

PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

PECAN PIE

Steps:

• Preheat oven to 350°F.
• In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, mixing until blended. Stir in pecan halves. Pour filling into pastry shell.
• Bake for 50 minutes or until a knife inserted near center comes out clean.
• Cool on a wire rack. Serve warm.

SWEET SOUTHERN PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine eggs, SPLENDA® Sugar Blend for Baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell.
• Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean.
• Cool on a wire rack. Serve warm.

PECAN BARS MADE WITH SPLENDA©

Steps:

• Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
• To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
• Bake just until the edges begin to brown, about 25 to 30 minutes.
• Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
• In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
• Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
• Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
• Cut into 24 rectangles.
• NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).

COLONEL SANDERS' SOUTHERN PECAN PIE

Steps:

• Mix the first 7 ingredients together thoroughly.
• Spread 2/3 cup pecan halves in an unbaked pie shell.
• Pour liquid mixture over pecans in pie shell.
• Bake 35-45 minutes in 325 F degree oven.