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“This tart is based on a classic southern pie, oozes with gooey custard and has a simple cookie-crumb crust. Modified this from a recipe from Martha Stewart Living Magazine. Tried making it as low-carb/low sugar friendly as possible, the family loved it! I'm thinking pecan crust next time...mmmmmmmm an upside down pecan pie! Let me know what you think.”
1hr 12mins

Ingredients Nutrition

  • cooking spray, butter flavor
  • 1 14 cups vanilla wafers (about 45)
  • 5 tablespoons butter, unsalted, melted and cooled slightly
  • 2 tablespoons splenda-blend sugar
  • 14 teaspoon sea salt
  • 12 cup splenda-blend sugar
  • 14 cup splenda-blend brown sugar
  • 1 tablespoon cornmeal, finely ground
  • 14 teaspoon sea salt
  • 3 eggs, large
  • 1 egg yolk, large
  • 12 teaspoon pure vanilla extract
  • 12 cup unsalted butter, melted and cooled slightly


  1. Preheat oven to 350.
  2. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. In food processor mix together wafers, butter, Splenda Blend sugar and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes. Transfer pan to a rimmed baking sheet and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325.
  3. Make the filling: In food processor mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes. Transfer pan to a wire rack and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.

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