Photo of Pecan pie by WW

Pecan pie

PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min
Creating a lighter version of the pie crust for this sweet, gooey dessert paved the way for a pecan pie packed with flavor but less fat. It utilizes egg whites instead of whole eggs, light corn syrup, and reduced-calorie margarine. The crust is made with store-bought phyllo dough, which cuts down significantly on the prep time and makes putting together the pie far easier. Simply arrange the sheets at alternating angles on top of each other in a round pie pan and bake until browned. Make the delicious filling that's flavored with pecans and brown sugar, pour into the crust, bake until the filling is firm, and you're all ready to serve.


Phyllo dough

8 sheet(s)

Cooking spray

4 spray(s), or enough to coat dough

Unsalted pecan halves

¾ halves, chopped lengthwise into 3 pieces each

Egg white(s)

4 large, lightly beaten

Light corn syrup


Unpacked brown sugar

cup(s), firmly packed

Reduced-calorie margarine

6 Tbsp, melted


  1. Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
  2. Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
  3. Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.