Mix 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose to make fruit sweetener.

Prepare pastry and place in a 9-inch pie pan.

In a large bowl, combine fruit sweetener, gelatin, and applesauce.

Beat the mixture with an electric mixer.

In a small bowl, blend water and cornstarch until smooth.

Add the cornstarch mixture to the fruit sweetener mixture and blend.

Beat in the eggs, one at a time.

Stir in vanilla and coffee.

Pour the mixture into the pie shell.

Decorate the top with pecan halves.

Bake for 30-40 minutes at 375F, or until the custard is set.

Cool slightly before cutting and serving.