Classic Pecan Pie

To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuitlike crust.

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1  cup  all-purpose flour
• 2  tablespoons  granulated sugar
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/4  cup  fat-free milk
• 1  tablespoon  butter or stick margarine, melted
• Cooking spray
• 
  Filling:
• 1  large egg
• 4  large egg whites
• 1  cup  light or dark-colored corn syrup
• 2/3  cup  packed dark brown sugar
• 1/4  teaspoon  salt
• 1  cup  pecan halves
• 1  teaspoon  vanilla extract

Preparation

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Preheat oven to 350°.

To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.

Nutritional Information

Calories:

288 (29% from fat)

Fat:

9.2g (sat 1.5g,mono 5.1g,poly 2g)

Protein:

4.3g

Carbohydrate:

48.1g

Fiber:

1g

Cholesterol:

25mg

Iron:

1.1mg

Sodium:

253mg

Calcium:

52mg