Zutaten für Raisin Pecan Pie Diabetic
- 1 (9-inch) unbaked pie shell
- 1 cup evaporated skim milk
- 1/2 cup sugar substitute
- 1/4 cup unsalted butter
- 2 large eggs
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1 teaspoon vanilla extract
- 1/2 cup raisins
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Zubereitung von Raisin Pecan Pie Diabetic
- Prepare a 9-inch pie crust (store-bought or homemade) and do not bake.
- In a medium saucepan, combine 1 cup milk (dairy or non-dairy), 1/2 cup sugar substitute (e.g., erythritol, stevia), 1/4 cup (1/2 stick) unsalted butter, 2 large eggs, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Remove from heat and stir in 1 cup pecan halves and 1 teaspoon vanilla extract. Let the filling rest for 10 minutes.
- Evenly sprinkle 1/2 cup raisins on the bottom of the unbaked pie crust.
- Pour the pecan mixture over the raisins in the pie crust.
- Bake at 375°F (190°C) for 45-50 minutes, or until a knife inserted into the center comes out clean. Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
56g
Fat
22g
Carbs
9g
