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Pecan Pie

This is a discussion on Pecan Pie within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Originally Posted by cindiras Bruce! You included a photograph! That is just plain cruel to ...

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  1. #11
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    Quote Originally Posted by cindiras View Post
    Bruce! You included a photograph! That is just plain cruel to us diabetics. I get a suger high just LOOKING at Pecan Pie!
    You might try substituting sugar free maple syrup for the Karo syrup and your favorite non-sugar sweetner (I use sucralose/Splenda or erythritol) for the sugar. I have tried that with other pecan pie recipes and it seems to work fairly well and gives a nice maple flavor.

    Susan

  2. #12
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    I usually substitute 1/2 the sugar for Splenda. If memory serves me correctly, Log Cabin sugar free maple syrup is also mad with splenda.

  3. #13
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    ive never had pecan pie before, but i know i like pecans and maple syrup, so im bound to love this-just one thing, ive never heard of karo syrup in NZ before...

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    Quote Originally Posted by kiwiorchids View Post
    ive never had pecan pie before, but i know i like pecans and maple syrup, so im bound to love this-just one thing, ive never heard of karo syrup in NZ before...
    Karo syrup is a US branded corn syrup...it's the same as any other corn syrup. Using white sugar, opt for the dark syrup. If there is no dark corn syrup, you can sub the light and then sub brown sugar for the white.

  5. #15
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    ok cool thanks.

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