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PECAN PIE

Source of Recipe

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List of Ingredients

8 sheet phyllo dough
4 serving cooking spray, or enough to coat dough
3/4 cup pecan halves, chopped lengthwise into 3 pieces each
4 medium egg white(s), lightly beaten
1/3 cup light corn syrup
2/3 cup unpacked brown sugar, firmly packed
6 tbsp reduced-calorie margarine, melted


Recipe

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.


Chef's Tips


We renovated Pecan Pie by:

a.. Cutting the nuts into smaller pieces (so you can cover a greater area with a lesser amount).

b.. Replacing a butter-laden crust with layers of light, flaky phyllo dough.

c.. Swapping butter for reduced-calorie margarine.

d.. Using egg whites instead of the whole egg.