No dessert seems more opulent–or more perfect for holiday entertaining–than a deliciously rich, Southern pecan pie generously topped with whipped cream. The good news is that you can now make this pecan pie and cover it with whipped topping with fewer calories and fat and still enjoy a rich, satisfying Southern dessert throughout the season. This revised, lighter version contains 200 fewer calories per serving than the original recipe. You can also use this recipe for individual tarts, which are convenient for buffets.
PECAN PIE
Preparation time: 10 minutes
Cooking time: 45 minutes
Yield: 8 servings
This recipe is from “Jeanne Jones’ Homestyle Cooking Made Healthy.”
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2 large eggs
2/3 cup light corn syrup
1 cup sugar
1 tablespoon each: melted butter, all-purpose flour
1/2 teaspoon vanilla
1 cup pecan halves
1 frozen 9-inch pie shell
Fat-free or low-fat whipped topping, optional
1. Heat oven to 350 degrees. Put eggs in bowl; beat lightly. Add corn syrup, sugar, butter, flour and vanilla; mix well.
2. Place pie shell on baking sheet. Arrange pecan halves in bottom of pie shell. Pour egg mixture over pecans; let stand until nuts rise to surface, about 2 minutes.
3. Bake 45 minutes. Remove from oven. Let cool completely on wire rack before slicing. Cut into 8 wedges; top each serving with a dollop of whipped topping, if desired. Store, tightly covered, in refrigerator.
Nutrition information per serving:
Calories ………… 380 Fat ……….. 17 g Saturated fat .. 3.7 g
% calories from fat .. 39 Cholesterol .. 55 mg Sodium …….. 165 mg
Carbohydrates …… 57 g Protein …… 3.5 g Fiber ………. 1.2 g