1 stick butter , softened 1 Tbs. cornmeal 1/3 c. milk 3 eggs, beaten 3/4 c. splenda 1 teasp. vinegar 1 teasp. vanilla 1 unbaked pie crust
Combine splenda and butter. Beat in eggs. Stir in remaining ingredients. Pour into pie shell.Bake in a preheated 350 degree oven for 45 minutes. You can also put 1 c. chopped pecans over the bottom of crust before pouring in filling.
Do you have the carb count for this pie, because I love chess pie; but Iam diabetic–thanks
I LOVE chess pie. Thanks very much for a recipe using Splenda instead of sugar; I’m very glucose-intolerant and have been ordered off sugar. I’m going to take a crust out of the freezer and try this right away!
Or you could use the brown sugar, or baking variant of splenda. This would make it more like an oldtime brown sugar pie.
thanks a lot seems delicious will try
looks delicious