Just because a person is diabetic or has to watch their sugar intake, doesn’t mean they can’t enjoy some good desserts, too. This pie recipe is a perfect example of a delicious pie that can fool even the most sugar-addicted. My husband is a sugar addict and refuses to eat desserts that he knows are sugar-free. When my granddaughter and I made this pie, we cut him a slice without him knowing it was sugar-free. He talked about how good it was and wanted a second piece. He couldn’t believe it when my granddaughter told him it didn’t have any sugar in it. He thought she was teasing him.
So if you have someone who thinks they don’t like “sugar-free” desserts, try this recipe on them. It is also a good recipe for children who are diabetic. They will love the taste and it has the consistency almost like a brownie so it isn’t messy.
CHOCOLATE CHIP-PECAN PIE
*Stevia is an artificial sweetener. It is not often found in grocery stores but at health food stores and pharmacies. **I used Hershey’s Sugar-Free chocolate chips. They are quite good.
- 9- inch unbaked pastry shell
- 1/2 cup butter (softened)
- 2 eggs (beaten)
- 2 tsps vanilla extract
- 1 cup Splenda
- 2 pkts Stevia*
- 1/2 cup all-purpose flour
- 1 cup sugar-free chocolate chips**
- 1 cup chopped pecans
- Sugar-free frozen whipped topping (thawed)
- In a small mixer bowl, cream the butter. Add eggs and vanilla to better and cream together well. Add Splenda, Stevia, and flour to creamed mixture and mix in well. Stir in the chocolate chips and pecans. Spread into the prepared pastry shell. Bake at 350 degrees for 45 to 50 minutes or until the top is golden. Cool approximately 45 to 1 hour before cutting but serve while still warm. Top with the whipped topping to serve.
For more of Linda’s diabetic recipes and writings, go to http://diabeticenjoyingfood.blogspot.com