Happy Thanksgiving!

We will be , for a change, home. Our friends and neighbors have had a
rough patch of ill health. He's getting better and she's pretty much
exhausted. I invited them for Thanksgiving dinner.

It will be simple with turkey, veggies, sugar-free cranberry sauce,
baked sweet potato and a small amount of smashed red potato for gravy usage.

Here's the pie we'll have for dessert. Not good for everyone, but DH
can handle it with a sufficient bolus from his pump.

If anyone would like the almond meal crust recipe, let me know.


* Exported from MasterCook *

Pecan Pie - Lower Carb

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Splenda brown sugar blend
1/4 cup Ideal brand sweetener -- or Splenda
1/2 cup butter
3 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 400 degrees F

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
in the brown sugar, white sweetener and the flour; mix well. Last add
the milk, vanilla and nuts.

Pour into a 9-in almond meal and butter pie shell that has been
pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
degrees, then reduce temperature to 350 degrees and bake for 30 to 40
minutes, or until done.

Yield:
"1 - 9 inch pie"
Start to Finish Time:
"1:05"


NOTES : "Unlike most pecan pies, this one does not require corn syrup."




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.