Pecan Pie is a sweet custard pie made primarily of pecan nuts and corn syrups. This will be served at holiday meals and also considered as speciality of southern US Cuisine.  

1 package Murray brand sugar free pecan shortbread cookies.

1/2 cup toasted pecans (ground)

2 tablespoons butter or Margarine

36 sugar free caramels

1/4 cup butter or Margarine

1/4 cup milk

3/4 cup Splenda

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup pecans Pie crust.

Grind the pecans. If you use a blender be careful and not get them to hot or you will have pecan butter.

crush the cookies and mix pecans and cookies with the butter. You may want to add a 1/4 (or less) cup of Splenda to sweeten up the pecans. Press into a 9" glass deep dish pie pan. Bake pie crust at 400° for 6 to 8 minutes; cool on wire rack.

Combine caramels, butter, and 1/4 cup milk in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together Splenda and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes. Remove pie to a wire rack to cool.