2. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer.

3. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend.

4. Beat in eggs one at a time. Stir in vanilla and coffee.

5. Pour mixture into pie shell. Decorate top with pecan halves.

6. Bake 30 to 40 minutes - or until custard is set - at 375 degrees. Cool slightly before cutting.

Note:
1) To make fruit sweetener - cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2-cup fruit sweetener, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose.

2) Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple orange, and grape.