CHOCOLATE CHIP PECAN PIE

Just because a person is diabetic or has to watch their sugar intake, doesn't mean they can't enjoy some good desserts for special occasions. Just remember this is a dessert and should be treated as such. One small slice and share the rest with family and friends. Also, when asked to "bring a dish" or going to 'pitch-in meals', always take dessert. You know there is a dessert you can enjoy a small serving of along with everyone else. This pie recipe is a perfect example of a delicious pie that can fool even the most sugar addicted. My late husband was a sugar addict and refused to eat desserts that he knew was 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!

9-inch unbaked sugar-free pastry shell
1/2 cup butter, softened
2 eggs, beaten
2 tsps vanilla extract
1 cup Splenda Granular
2 pkts Stevia*
1/2 cup white whole-wheat flour or your favorite low-carb substitute

1 cup sugar-free chocolate chips
1 cup chopped pecans
Sugar-free frozen whipped topping, thawed or sugar-free whipped cream

In a small mixer bowl, cream the butter. Add eggs and vanilla to butter 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 or cream to serve, if desired.

*If you prefer, omit the Stevia and add an extra tablespoon of Splenda.

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