Diabetic Pecan Pie

Diabetic Pecan Pie

Ingredients

        1 unbaked pie shells
        1 (1 g) packet plain gelatin
        1⁄3; cup unsweetened applesauce
        3 tablespoons water
        2 tablespoons cornstarch
        3 eggs
        2 teaspoons vanilla
        2 tablespoons very strong coffee (prepared, not grounds) or 2 tablespoons brewed espresso ( prepared, not grounds)
        24 pecan halves
    fruit sweetener
        ½ cup frozen apple juice concentrate ( thawed)
        ½ cup granular fructose ( or diabetic sugar)

Directions

    1) Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
    2) Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
    3) In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture 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 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

Nutrition Facts

Serving Size: 1 (83 g)

Servings Per Recipe: 10

Amount Per Serving
    % Daily Value
Calories 208.2
   
Calories from Fat 89
    43%

Amount Per Serving
    % Daily Value
Total Fat 9.9g
    15%
Saturated Fat 2.1g
    10%
Cholesterol 63.4mg
    21%
Sugars 14.9 g
Sodium 119.9mg
    4%
Total Carbohydrate 26.8g
    8%
Dietary Fiber 1.1g
    4%
Sugars 14.9 g
    59%
Protein 3.4g
    6%