Sugar Free Pecan Pie Recipe

Sugar Free Pecan Pie Recipe

INGREDIENTS

1

Pillsbury Refrigerated Pie Crust (from a 15-ounce box)

2/3

cup sugar free breakfast syrup

1

tablespoon cornstarch

3

large eggs

2/3

cup sugar free caramel ice cream topping (as thick as you can find, from a jar not a squeeze bottle)

1

teaspoon vanilla

1/3

cup butter, melted

1 1/2

cups pecan halves

DIRECTIONS

• Preheat oven to 350 degrees F. Unroll pie crust and fit it to a 9-inch glass pie pan. Roll edges over once and flute. Set aside.
• Mix 2 tablespoons of the syrup with the cornstarch and stir until completely smooth and no lumps remain. Add eggs to the bowl of a stand mixer and mix. Add the syrup-cornstarch mixture to the eggs, along with the remaining syrup, caramel, and vanilla. While continuing to mix on low speed, slowly add melted butter. Beat on low for 2 minutes until mixture is smooth and slightly bubbly. Remove bowl from mixer and stir pecan halves in by hand.
• Pour mixture into pie crust and bake for 30 minutes. After 30 minutes, cover edges with foil and continue to bake another 10 to 15 minutes, until pie is set. Remove from oven and cool completely, then refrigerate 2 hours before cutting and serving.