Light Pecan Pie Ww Recipes

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DECADENT PECAN PIE (LIGHTER RECIPE)



Decadent Pecan Pie (lighter recipe) image

A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won't have to think twice about diving into this pie. (Not that you should, you're celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won't even be able to taste the difference!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
1/2 teaspoon salt
1 egg
4 egg whites
1 teaspoon vanilla
1/2 cup quick-cooking or old-fashioned oats
1/2 cup chopped pecans

Steps:

  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
  • Bake 40 to 50 minutes or until center is set. Cool completely.

Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 3 1/2 g

PECAN PIE



Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  • In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  • Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

CLASSIC PECAN PIE



Classic Pecan Pie image

This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by Karo Corn Syrup.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®     Argo

Time 3h15m

Yield 8

Number Of Ingredients 7

1 cup Karo Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (6 ounces) pecans
1 (9 inch) unbaked deep dish pie crust

Steps:

  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  • Pour into pie crust.
  • Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
  • Cool for 2 hours before serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 69 g, Cholesterol 77.4 mg, Fat 26 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 4.6 g, Sodium 222.8 mg, Sugar 37.8 g

LIGHT PECAN PIE WW



Light Pecan Pie WW image

A fantastic lighter version of the family favorite for half the Points Plus! I had a little trouble layering my phyllo dough they way they described because mine was rectangles, not squares. I also used 2 egg whites and 1 whole egg, just make sure the filling would be 'thick'.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

8 sheets phyllo dough
cooking spray
3/4 cup halves unsalted pecan halves, chopped
4 large eggs, white(s) lightly beaten
1/3 cup light corn syrup
2/3 cup unpacked brown sugar, firmly packed
6 tablespoons light butter, melted

Steps:

  • Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
  • 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.
  • 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.

LIGHT PECAN PIE



Light Pecan Pie 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!

Provided by PlumpCakes

Categories     Tarts

Time 1h3m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

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, Fat 14, SaturatedFat 3.1, Cholesterol 54.1, Sodium 143.6, Carbohydrate 41.3, Fiber 1.4, Sugar 14.9, Protein 3

KENTUCKY PECAN PIE (LIGHTER RECIPE)



Kentucky Pecan Pie (lighter recipe) image

Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3/4 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/2 cup pecan halves or broken pecans
1/2 cup quick-cooking or old-fashioned oats
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g

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