Pecan pie
10
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Creating a lighter version of the pie crust for this sweet, gooey dessert paves the way for a pecan pie packed with flavor but less fat.
Ingredients
Cooking spray
4 spray(s)
Phyllo dough
8 sheet(s)
Packed light brown sugar
0.666 cup(s)
Light butter
6 Tbsp
Light corn syrup
0.333 cup(s)
Egg whites
4 large
Unsalted pecan halves (raw or dry roasted, unsalted, no sugar added)
0.75 cup(s)
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 sugar, butter, corn syrup, and egg whites in a medium bowl; pour into crust and top with nuts. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan. Slice into 12 pieces.
4
Serving size: 1 piece
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