Low sugar Pecan Pie !!
3 large eggs, lightly beaten
3/4 cup SPLENDA Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
heat oven to 350 degrees
Combine eggs, Splenda, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.