Custard Pecan Pie

[Kitchen Witch]

Custard Pecan Pie
Ingredients:

* 1 unbaked pie shell (See Pie Crust recipe)
* 1 cup pecan pieces
* 2 Tablespoon butter, melted
* 1/4 teaspoon caramel extract
* 1/4 teaspoon vanilla extract
* 2 Tablespoon Splenda®
* 1/4 teaspoon cinnamon
* 4 eggs
* 1/2 cup water
* 3/4 cup heavy whipping cream
* 1 cup Splenda®
* 2 teaspoons liquid Sweet-N-Low®
* 1 teaspoon molasses
* 1 teaspoon vanilla extract
* 2 teaspoon caramel or maple extract
* 1/2 teaspoon cinnamon
* 1/2 teaspoon xanthan gum

Prepare nuts first:
In a bowl, melt 2 Tablespoons butter. Then - stirring after each addition - add 2 Tablespoons Splenda, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.

Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, liquid sweetener, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if you have not already done so. Pour filling into crust, sprinkle nuts on top and bake at 350°F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!

Makes 8 servings. 12 carbs per serving (including crust.)