Sugar Free Derby Pie, revised
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 stick Butter, salted 2 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 1 cup, chopped Pecans 16 tsp Splenda Sugar Blend for Baking 0.25 cup Flour - White Lily All Purpose 16 tsp Stevia in the Raw (baking -cup for cup)1 tsp/serving 16 tsp Sweetener, Swerve Granular 60 gram(s) Lily's White Chocolate Style Baking Chips 60 gram(s) Lily's Dark Chocolate Baking Chips 0.75 cup White Lily All Purpose Flour (by BLASIAN-BEAUTY) 2 oz Cream Cheese 6 tbsp Butter, salted
Sift 1.5 cups flour. Bring 6 T butter and 2 ounces cream cheese to room temp. Mix 1.5 cups flour, butter, cream cheese until smooth and blended. Chill dough for 30 minutes, roll to fit 9 inch pie pan. Blind bake crust for 5 minutes at 350. Sprinkle chips and pecans into bottom of crust. Melt butter, lightly beat eggs. Mix butter, eggs and remaining ingredients until well combined. Pour over baking chips and pecans. Bake at 350 degrees F for 45 minutes. Top of pie will be golden brown, like a blonde brownie. Cool prior to cutting.
Serving Size: 8 servings
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 475.0
- Total Fat: 38.7 g
- Cholesterol: 108.4 mg
- Sodium: 187.1 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.1 g
- Protein: 5.7 g
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