Name: Recipe Renovation: Pecan Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 8 sheet(s) phyllo dough; 4 spray(s) cooking spray or enough to coat dough; 0.75 halves unsalted pecan halves chopped lengthwise into 3 pieces each; 4 large egg white(s) lightly beaten; 0.333 cup(s) light corn syrup; 0.667 cup(s) unpacked brown sugar firmly packed; 6 Tbsp reduced-calorie margarine melted

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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

⅓ cup(s)

unpacked brown sugar

⅔ cup(s), firmly packed

reduced-calorie margarine

6 Tbsp, melted

Instructions

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.

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