Pecan Pie with Spiked Cream

Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.

Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon topping)

Ingredients

• Crust:
• 1  cup  all-purpose flour, divided
• 3  tablespoons  ice water
• 1  teaspoon  fresh lemon juice
• 2  tablespoons  powdered sugar
• 1/4  teaspoon  salt
• 3  tablespoons  vegetable shortening
• 
  Filling:
• 1  cup  brown rice syrup or dark corn syrup
• 1/4  cup  maple syrup
• 2  tablespoons  all-purpose flour
• 1/4  teaspoon  salt
• 2  large eggs
• 1  large egg white
• 1/2  cup  pecan halves
• 1  teaspoon  vanilla extract
• 
  Topping:
• 2/3  cup  frozen fat-free whipped topping, thawed
• 1  tablespoon  bourbon

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.

Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.

To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.

To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.

Nutritional Information

Calories:

295 (27% from fat)

Fat:

8.8g (sat 1.6g,mono 3.9g,poly 2.3g)

Protein:

3.9g

Carbohydrate:

48.8g

Fiber:

0.8g

Cholesterol:

43mg

Iron:

1.1mg

Sodium:

194mg

Calcium:

21mg