- Total Time
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.
phyllo dough8 sheet(s)
cooking spray4 spray(s), or enough to coat dough
unsalted pecan halves¾ halves, chopped lengthwise into 3 pieces each
egg white(s)4 large, lightly beaten
light corn syrup⅓ cup(s)
unpacked brown sugar⅔ cup(s), firmly packed
reduced-calorie margarine6 Tbsp, melted
- Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
- 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.
- 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.