Photo of Recipe renovation: pecan pie by WW

Recipe renovation: pecan pie

SmartPoints® value per serving
Total Time
1 hr 5 min
20 min
45 min
This is a deliciously gooey but low-fat dessert. Instead of a calorie-laden crust, all you need is store-bought phyllo dough sheets, which also helps cut down on your prep time. Simply arrange the phyllo sheets in the pan to form a fan-like shape, and bake in the oven until it's nicely browned. The filling also comes together in minutes and features pecans, egg whites, corn syrup, brown sugar, and melted margarine. Pour that mixture into the crust and continue to bake until the pie is firm. That's all there is to it to make this impressive-looking, showstopper of a pecan pie.


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.