Pecan Pie

9
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Moderate
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.

Ingredients

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

cup(s)

unpacked brown sugar

cup(s), firmly packed

reduced-calorie margarine

6 Tbsp, melted

Instructions

  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.

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