Susan Maria’s Amazing Pecan Pie

“I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Carol H. She says "The ingredient list is specific, and substitutions won’t work. To make this pie you must have Steel’s Country Maple Syrup, which can be ordered. When I tried to make this recipe using other brands of sugar-free syrup, the custard became muddy and quite frankly, tasted awful. The Steel’s syrup is very thick, and that makes a huge difference. Even though this pie is sweet, it doesn’t have any sugar to act as a preservative and must be kept in the refrigerator, or it will spoil".”
1 pie

Ingredients Nutrition


  1. Preheat the oven to 350˚F.
  2. Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft.
  3. Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
  4. Copyright © 2006 by Susan Maria Leach, HarperCollins Pub. Inc. all rights reserved.

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