1 9-inch pie shell; unbaked
1 cup Fruit Sweetener
1 envelope plain gelatin
⅓ cup unsweetened applesauce
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons vanilla
2 tablespoons very strong coffee or espresso
24 Pecan Valley Pecan Halves
1. Preheat oven to 375ºF.
2. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
3. In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
4. Bake in a preheated oven for 30 to 40 minutes (until custard is set). Cool slightly before cutting.
½ cup frozen apple juice concentrate
½ cup granulated fructose.
In a small mixing bowl mix apple juice and fructose together.
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