GAG: Recipe challenge: Pecan Pie

This is a recipe that I make to take to family get togethers, especially Thanksgiving and Christmas. It is a treat without the guilt.

Pecan Pie

For Crust:
2 cups Fiber One- 240 cal, 4 fat, 56 fiber
1/2 cup light butter-400 cal, 48 fat, 0 fiber
Total for whole crust- 640 cal, 52 fat, 56 fiber

For Filling:
3/4 cup water
3/4 cup granular splenda-74 cal, 0 fat, 0 fiber
1/2 cup splenda brown sugar-480 cal, 0 fat, 0 fiber
pinch salt-0 cal, 0 fat, 0 fiber
1/4 c. cornstarch mixed with 4 T. cold water- 120 cal, 0 fat, 0 fiber
2 T. light butter- 100 cal, 12 fat, 0 fiber
1 tsp. pure vanilla extract- 10 cal, 0 fat,0 fiber
3/4 cup pecan halves- 630 cal, 63 fat, 6 fiber
Total for whole filling-1414 cal, 75 fat, 6 fiber

Total for whole pie- 2054 cal, 127 fat, 62 fiber or 37 points
Serving size is 1/10th of pie which= 206 cals, 13 fat, 6 fiber or 4 points

Directions:
Buy or shell 3/4 cup pecans.
In a blender grind Fiber One to a breadcrumb-like consistency.
Melt butter.
Combine crumbs with melted butter. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
Mix the splenda and splenda brown sugar in a bowl. In a medium saucepan combine the water and sugar mixture.
Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens. Remove from heat and stir in the butter and vanilla—stir until the butter is melted.
The mixture will still be fairly liquid.Pour this into the pie shell. Arrange the pecan halves on top, pressing them down into the mixture with the back of a spoon. Just press them down far enough that they get wet on top. Place the pie in the middle of the oven and set the oven to 350 degrees F.
Bake 30 minutes. The pie will still be jiggly, but it will set as it cools.
Cool on a rack for about 1 and 1/2 hours, then refrigerate until completely cooled and set.
Enjoy! 4WW points per slice if 10 slices

I played with this recipe for weeks before I got it the right consistency. I am a Southern Girl and love pecan pie. I decided that I couldn't have the real thing, but I sure could change it up so it wasn't as bad for me and then have it. This turns out almost as good as "the way mama used to do it". Give it a try and let me know what you think.