Diabetic Pecan Pie

Yield: 10 servings 1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or--applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or-espresso (prepared - not-grounds)
24 Pecan halves

1. Prepare pastry and place in 9" pie pan. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer.

2. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetner mixture and blend.

3. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell.
 
4. Decorate top with pecan halves.
 
5. Bake 30 to 40 minutes - or until custard is set - at 375 degrees. 6. Cool slightly before cutting.
 
One serving is = to: 1 bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol