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Prep Time: 10 Minutes Cook Time: 53 Minutes |
Ready In: 63 Minutes Servings: 16 |
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Take this bar-cookie version of pecan pie to your next holiday gathering. These squares have a rich, buttery crust and a sweet nutty filling that earned them our Test Kitchens' highest rating. But they only have one-third of the calories and 75% less fat than a slice of traditional pecan pie. Ingredients:
1 cup all-purpose flour |
1/4 cup granulated sugar |
1/8 teaspoon salt |
1/4 cup butter, cut into small pieces |
cooking spray |
3/4 cup packed brown sugar |
1 cup light corn syrup |
1 large egg |
4 large egg whites |
3/4 cup finely chopped pecans |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press flour mixture evenly into bottom of an 8-inch square baking pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Remove plastic wrap. Bake at 350° for 20 minutes or until lightly browned.
3. Combine brown sugar and corn syrup in a medium saucepan; bring to a boil over medium heat, stirring gently.
4. Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs; add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust.
5. Bake at 350° for 30 minutes or until set (the filling will puff up as it bakes but will deflate as it becomes set). Remove from oven; cool completely in pan on a wire rack. Cut into squares.
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