Pecan Pie with Splenda Pecan Pie with Splenda 1 3/4 cups Splenda sweetener 3/4 cup pineapple juice 1/4 cup fructose 1 tablespoon cornstarch 1 tablespoon butter or margarine 1/8 teaspoon salt 1 teaspoon vanilla --Filling-- 1 1/2 cups pecan halves 2 eggs 1 cup Splenda sweetener 1/3 cup butter or margarine -- melted Pecan Pie with Splenda 1 3/4 cups Splenda sweetener 3/4 cup pineapple juice 1/4 cup fructose 1 tablespoon cornstarch 1 tablespoon butter or margarine 1/8 teaspoon salt 1 teaspoon vanilla --Filling-- 1 1/2 cups pecan halves 2 eggs 1 cup Splenda sweetener 1/3 cup butter or margarine -- melted Prepare crust as directed but do not bake. Syrup: In medium saucepan, stir together Splenda, pineapple juice, fructose, cornstarch, butter and salt; bring to a boil over medium heat. Remove from heat; allow to cool slightly. Filling: Place pecans in pie crust. In bowl, beat eggs lightly; stir in Splenda, butter and syrup. Pour over pecans. Bake in 375 degree F oven for 15 minutes. Reduce heat to 350° degrees; bake for further 30 minutes or until center is softly set. Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005