Like "Diabetic Pecan Pie: 3 large eggs, lightly beaten 3/4 cup splenda brown sugar blend firmly packed 3/4 cup light corn syrup (Karo lite is what I use) 2 tablespoons butter melted 1 teaspoon vanilla extract 1 1/2 cups pecan halves 1 (9in) unbaked pastry shell 1. Preheat oven to 350 degrees F. 2. Combine eggs, SPLENDA Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. 3. Bake for 50 minutes or until a knife inserted near center comes out clean. 4. Cool on a wire rack. Serve warm. Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning. Exchanges per serving: 3 starches, 4 fats (I recommend baking this on a baking sheet covered with foil because it has a tendency to bubble over which can make a big mess in the oven. By placing the pie on a foil covered baking sheet it allowed me to remove the pie more easily from the oven and avoid a nasty clean up.) "