DECADENT PECAN PIE (LIGHTER RECIPE)
A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won't have to think twice about diving into this pie. (Not that you should, you're celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won't even be able to taste the difference!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and 1/2 teaspoon 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 medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
- Bake 40 to 50 minutes or until center is set. Cool completely.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 3 1/2 g
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khingthoo
[email protected]This recipe looks delicious! I can't wait to try it.
Muzibur Rahman
[email protected]I would love to try this recipe, but I don't have a pie plate. Do you have any suggestions for a substitute?
Francis Tanaka Manyanga
[email protected]This pie was a bit too dense for my liking, but the flavor was good.
Baha De prince
[email protected]I followed the recipe exactly and the pie turned out great! I would definitely recommend this recipe.
Rajkumar Shrestha
[email protected]This pie was a little too sweet for my taste, but it was still good.
sb aitul
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Gabriella Naomi
[email protected]This recipe is a keeper! The pie was absolutely delicious.
Siphokazi Lekhuleni
[email protected]This pie was easy to make and turned out perfectly. I will definitely be making it again.
Farzana Fahiza
[email protected]I'm not a huge fan of pecan pie, but this recipe changed my mind. It was so good!
sher hassan
[email protected]This pie was delicious! The filling was rich and flavorful, and the crust was perfectly flaky.
Rana Allaha Rahka
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pecan pie he's ever had.
Olivia Horvey
[email protected]This pie was a huge hit at my Thanksgiving dinner! Everyone loved the gooey, buttery filling and the flaky, buttery crust. I will definitely be making this pie again.