1/3 c. water
2 (0.8 oz.) pkg. sugar-free vanilla pudding (not instant)
1 unbaked 9-inch pie shell
1/2 c. Grape-Nuts cereal
2/3 c. granular fructose
3/4 c. evaporated skim milk
2 extra large eggs
1/4 c. chopped pecans

Preheat oven to 350°F. Combine water and fructose and simmer over low heat 5 minutes, then cool. Mix dry pudding into fructose mixture. Add skim milk and eggs; blend well. Pour into pie shell and sprinkle pecans and Grape-Nuts on top.

Bake for 30 minutes, until top is firm. Cook 3 hours before slicing.

Serves 8.