PECAN PIE
This deliciously rich pie is a southern favorite.
Provided by Splenda
Categories Splenda® Brown Sugar Blend
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, mixing until blended. Stir in pecan halves. Pour filling into pastry shell.
- Bake for 50 minutes or until a knife inserted near center comes out clean.
- Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories
FAVORITE PECAN PIE BARS
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN PIE BARS I
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g
PECAN BARS MADE WITH SPLENDA©
I used the advice from the Splenda© website to make these pecan bars as diabetic friendly as possible without sacrificing taste or texture. They were a HUGE hit both at home and at work and no one knew they were healthified! This recipe calls for whole wheat flour which also adds a nice nutty flavor to the crust. If you do not use whole wheat flour often, you can freeze it so it will keep longer.
Provided by threeovens
Categories Bar Cookie
Time 1h55m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
- To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
- Bake just until the edges begin to brown, about 25 to 30 minutes.
- Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
- In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
- Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
- Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
- Cut into 24 rectangles.
- NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).
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