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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 cup uncooked orzo |
2 large eggs |
1 cup fat-free evaporated milk |
1/2 cup firmly packed light brown sugar |
1/2 cup honey |
1/2 cup chopped pecans, toasted |
1/2 cup chopped dates |
whipped cream (optional) |
chopped toasted pecans (optional) |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Cook orzo according to package directions; drain well.
3. Whisk together eggs and next 3 ingredients in a medium bowl. Add in orzo, 1/2 cup chopped pecans, and dates, stirring well. Spoon orzo mixture into piecrust.
4. Bake at 350° for 40 to 45 minutes or until set; cool on a wire rack. Serve warm with whipped cream and additional chopped pecans, if desired.
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