Lighter Classic Pecan Pie |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Another recipe to add to my pecan pie collection... This comes from Cooking Light (November 1999), and it looks like the main modifications are in the crust, which is described as more biscuit-like, rather than the typical flaky pastry crust. Ingredients:
1 cup flour |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup nonfat milk |
1 tablespoon butter or 1 tablespoon margarine, melted |
cooking spray |
1 egg |
4 egg whites |
1 cup corn syrup (light or dark) |
2/3 cup dark brown sugar, packed |
1/4 teaspoon salt |
1 cup pecan halves |
1 teaspoon vanilla extract |
Directions:
1. CRUST: Combine flour, sugar, baking powder, and salt in a bowl.
2. Add milk and butter; toss with a fork until moist.
3. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
4. Roll dough, still covered, to an 11-inch circle.
5. Freeze 10 minutes or until plastic wrap can be easily removed.
6. Remove bottom sheet of plastic wrap; place dough into a 9-inch pie plate coated with cooking spray.
7. Remove top sheet of plastic wrap.
8. Fold edges under and flute edge.
9. Preheat oven to 350F°.
10. FILLING: Beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) until well-blended.
11. Stir in the pecan halves and the vanilla extract.
12. Pour the mixture into the prepared crust.
13. Bake the pie for 20 minutes, then cover with foil.
14. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
15. Do not overbake.
16. Cool pie on a wire rack.
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