Nice Recipe, But...

Doan - November 19, 2007 05:53:33 PM PST

This is a good recipe, unfortunately it is the same recipe on the back of the Karo syrup bottle. The only different ingredient is Splenda instead of sugar. I\'m throwing the flag on this recipe for copying.

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Try this other version

Traci C - November 10, 2009 08:48:49 AM PST

http://allrecipes.com/recipe/pecan-pie-v/Detail.aspx

That is a recipe for a corn syrup-free pecan pie and is delicious! I just replace splenda for the real sugar and it tastes amazing. For an extra treat, I stir in 1/4 cup semi- or bitter- sweet chocolate chips. Yummy!

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SUGAR free (no sugar!!!) pecan pie

Anne G - October 14, 2009 02:31:58 PM PST

http://www.foodnetwork.com/recipes/gale-gand/no-sugar-pecan-pie-recipe/index.html

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Real Sugar Free Pecan Pie

cakebaker - November 14, 2007 07:12:37 AM PST

Is there a true sugar free pecan pie? Help, need it for my diabetic brother-in-law for Thanksgiving.

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Sugarfree?

Lisa - November 12, 2007 01:53:47 AM PST

The link billed this as a \'sugarfree\' pecan pie, yet it has an entire cup of dark corn syrup. Hardly a healthful dessert for people watching their sugar intake.

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Not SF!

lovelymamaloo - October 25, 2009 06:08:14 PM PST

Hi all,
I never write on here, but wanted to chime in with the other posters that this recipe barely qualifies as reduced sugar. Thank you to Anne G. who posted the link to a truly SF recipe. My mother purchased the Splenda cookbook for me, as I can no longer tolerate white sugar because of a gastric surgery, and I found most of the recipes in it useless. They all call for real sugar products in part! So, you have to really research to find good and true SF and NSA recipes.

The best advice I have is to experiment, experiment, experiment. I bake SF all the time. Sometimes I make something so good, even reduced fat, that no one notices it\\'s not real sugar. Sometimes...I have to throw it out. The absolute best, most consistent thing to make SF is bread pudding. If you add raisins, it is really only no sugar added, but so good, every time.

Good luck!

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Use light karo

Wide Open Spaces - November 25, 2007 01:15:03 PM PST

In the south we do not use dark corn syrup for our pies (we always use light karo and light brown sugar). :)

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Not sure if this will help you cakebaker....

Chrissy B - November 20, 2007 11:32:23 AM PST

Because I am not a doctor or a nutritionist, but I thought Stevia was a sweetener that didn\'t impact blood sugar. Do some research. It\'s been used for years in India I believe and it adds sweetness, and I\'m fairly certain I recall reading that it doesn\'t effect blood sugar the way regular sugar does. Look into it. If not, maybe forget about making a pecan pie. There are other healthy dessert options that a diabetic should be able to enjoy without feeling deprived and I\'m sure that there are some great cookbooks or online sites to consider. Sorry I couldn\'t be of more help.

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Who considers this sugar free?

Diabetic Dessert Lover - December 15, 2007 09:20:15 PM PST

This recipe is by no means sugar free. 56g of Carbs? Are you kidding me? Sugar free is 0 (zero) g of carbs!

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WONDERFUL

doilielady - October 26, 2007 10:24:01 AM PST

GREAT PIE

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Splenda is dangerous

laycemarie - November 19, 2007 05:49:03 PM PST

I\'d be REALLY cautious about using this product, especially if the food will be fed to children. Do some research.

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