Best 2 Kentucky Pecan Pie Lighter Recipes
In the realm of decadent Southern desserts, Kentucky Pecan Pie stands as a paragon of indulgence. Picture a flaky, buttery crust encasing a luscious filling of sweet pecans, creamy custard, and a hint of bourbon. This iconic pie has captivated taste buds for generations, and now, with our collection of lighter Kentucky Pecan Pie recipes, you can enjoy this classic treat without the guilt. Our curated selection features variations that cater to different dietary preferences and tastes, from gluten-free and sugar-free options to those incorporating healthier ingredients like oat flour and almond flour. Embark on a culinary journey with us as we explore the diverse flavors and textures that make Kentucky Pecan Pie a beloved dessert, all while maintaining a lighter and healthier approach.
Here are our top 2 tried and tested recipes!
KENTUCKY PECAN PIE (LIGHTER VERSION)
This is a lighter version of the old fashioned Pecan Pie. You'll never know it's less calories, my kids think it's the real deal. Yummy!
Provided by Vseward Chef-V
Categories Pie
Time 1h20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
KENTUCKY PECAN PIE (LIGHTER RECIPE)
Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g
Tips:
- To make the pecan pie filling, you will need:
- 3 cups pecan halves
- 1 cup granulated sugar
- ½ cup maple syrup
- ½ cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- To make the pie crust, you will need:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- Tips:
- To make the pie crust, use a food processor or pastry blender to combine the flour, salt, and butter. You can also use a fork or your fingers to mix the ingredients together.
- Add the ice water one tablespoon at a time until the dough just comes together. Be careful not to overwork the dough, or it will become tough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
- When rolling out the dough, use a lightly floured surface and roll the dough out to a 12-inch circle. Be sure to roll the dough evenly so that it is not too thick in some spots and too thin in others.
- Transfer the dough to a 9-inch pie plate and trim the edges. Fold the edges under and crimp them to seal the crust.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the pie crust for 15-20 minutes, or until it is golden brown. Let the crust cool completely before filling it.
- To make the pecan pie filling, whisk together the sugar, maple syrup, corn syrup, butter, eggs, vanilla extract, and salt in a large bowl. Stir in the pecan halves.
- Pour the filling into the cooled pie crust. Bake the pie for 45-50 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool completely before serving.
Conclusion:
Kentucky Pecan Pie (Lighter) is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and crunchy pecans, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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