COOKING LIGHT PECAN PIE RECIPES

Name: Light Pecan Pie
Prep time: 10 min
Cook time: 53 min
Total time: 1 h 3 min
Yield: 1 pie, 8 serving(s)
Ingredients: 2 eggs, slightly beaten; 1 cup light corn syrup; 2 tablespoons Splenda brown sugar blend; 1 tablespoon molasses; 2 tablespoons butter, melted; 2 tablespoons flour; 1/4 teaspoon salt; 1 teaspoon vanilla; 1 -1 1/4 cup pecans, chopped in small pieces (*I like using 1 cup in order to have more filling)

LIGHT PECAN PIE RECIPE - FOOD.COM

Light Pecan Pie Recipe - Food.com image

I have adapted this recipe to my own personal tastes. My sis and I love pecan pies so we knew we needed to make a "healthier" version so at least we would feel a tad better eating it. I love how it is not too sweet like most P.Ps and has a thicker layer of filling. The molasses gives it a wonderful flavor is a lovely, lighter Pecan Pie! For an even healthier addition, you have to try it with my light tart crust recipe!

Total Time 1 hours 3 minutes

Prep Time 10 minutes

Cook Time 53 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
2 tablespoons Splenda brown sugar blend
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 -1 1/4 cup pecans, chopped in small pieces (*I like using 1 cup in order to have more filling)

Steps:

FILLING.
Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes).
Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie.
***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**.
**Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling.
Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
Remove from oven and let cool completely.

Nutrition Facts : Calories 286.5, FatContent 14, SaturatedFatContent 3.1, CholesterolContent 54.1, SodiumContent 143.6, CarbohydrateContent 41.3, FiberContent 1.4, SugarContent 14.9, ProteinContent 3

PECAN-DATE PIE RECIPE | COOKING LIGHT

Pecan-Date Pie Recipe | Cooking Light image

Our rendition of pecan pie features everything you love about the Southern classic: the deep flavor of roasted pecans, a gooey filling, and just enough sticky-sweetness enveloped in a buttery, flaky crust. Pecans are a top tree-nut source of antioxidants, and they contain the largest variety of vitamins and minerals, including vitamins A and E, B vitamins, magnesium, and potassium. Toasting the pecans before adding them to the filling intensifies their flavor, lending notes of caramel and earthiness. A combination of butter and shortening in the crust is ideal—butter for its richness and shortening to create a flaky texture.

Provided by Jamie Vespa, MS, RD

Total Time 225 minutes

Yield Serves 12

Number Of Ingredients 15

Ingredients

5 ounces oat flour (about 1 1/4 cups), divided
1 tablespoon sugar
1 tablespoon nonfat dry milk powder
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup vegetable shortening (such as Spectrum), chilled
2 tablespoons cold unsalted butter, cut into small pieces
3 to 4 Tbsp. ice-cold water
1 cup pecan halves
1 cup whole pitted Medjool dates
2 tablespoons unsalted butter
3/4 cup dark-colored corn syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs

Steps:

Prepare the crust: Combine two-thirds of the flour with the sugar, milk powder, salt, and baking powder in a food processor. Pulse twice to mix. Add shortening and cold butter; pulse until dough begins to clump, about 20 pulses. Add remaining flour; pulse 5 times. Place in a bowl. Add up to 4 tablespoons ice-cold water, 1 tablespoon at a time, mixing with a rubber spatula until combined. Turn out on a floured surface; shape into a flattened disk; wrap in plastic wrap. Chill 2 hours. Unwrap dough; transfer to a floured surface. Let stand 10 minutes. Roll to a 10- to 11-inch circle; fit into a 9-inch glass or ceramic pie plate. Fold edges under, and crimp. Chill until ready to fill. Preheat oven to 350°F. Prepare the filling: Spread pecans on a baking sheet; toast at 350°F until fragrant, 8 to 10 minutes. Pulse dates in a food processor until finely chopped. Set aside. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine corn syrup, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth. Spread dates in crust; sprinkle pecans evenly over top. Pour in egg mixture. Bake at 350°F for 40 minutes or until filling is set around the edges. Loosely cover with foil; bake 10 minutes. Cool 30 minutes.

Nutrition Facts : Calories 298, CarbohydrateContent 35 g, FatContent 17 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 207 mg, SugarContent 25 g, UnsaturatedFatContent 10 g

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