Sugar-Free Pecan Pie

  • Prep 10 min
  • Total 60 min
  • Servings 8

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Filling

  • 5 teaspoons sugar substitute for baking
  • 1 cup sugar free breakfast syrup
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cups pecan halves
  • 1/3 cup butter, melted

Steps

  • 1
    Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla and melted butter. Stir in pecans. Pour into pie crust.
  • 3
    Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

  • If you’re looking to simply cut down on sugar and not totally eliminate it, you can substitute the sugar-free syrup with honey instead.
  • This pecan pie would taste delightful with a dollop of sugar-free vanilla ice cream on top.

No nutrition information available for this recipe
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