Sugar Free Derby Pie, revised

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sugar Free Derby Pie, revised calories by ingredient


Introduction

Taste similar to magic cookie bars without the coconut Taste similar to magic cookie bars without the coconut
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

Tips

Total prep time can be shortened if crust is prepared in advance. Dough will keep in fridge for about one week. May freeze up to 1 month.


Directions

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