A Healthier Pecan Pie
IntroductionA healthier pecan pie? Yes! This pie uses Splenda in place of sugar, reduced-sugar Karo syrup, egg substitute and a crust made out of rolled oats. You won't get a jiggly 'jelly' like layer like you do with regular pecan pie, but man, it's good! A healthier pecan pie? Yes! This pie uses Splenda in place of sugar, reduced-sugar Karo syrup, egg substitute and a crust made out of rolled oats. You won't get a jiggly 'jelly' like layer like you do with regular pecan pie, but man, it's good!
1 3/4 Rolled Oats
3 T Splenda
3 1/2 T Butter, unsalted
1-3 T water, cold
3/4 C Egg Beaters
1 C Light Karo Syrup (33% Less calories w/ Splenda)
2/3 C Splenda
1/3 C Butter
1 t Vanilla Extract
1 1/4 C Pecans
TIP!: Just in case of spills, put a baking sheet under your pie tin. That will keep things from getting messy if your oven rack jiggles and sloshes your pie filling while you're sliding the rack in.
The pie will "puff up" while it is cooking and take on a dome shape. It will flatten as it cools.
Place first 3 ingredients in a food processor and process until finely ground (about 30 seconds). Add butter and pulse 5 times or until combined. Add 1 ice water 1 tablespoon at a time; pulse just until combined (mixture will be crumbly but should have no dry spots).
Press oat mixture into the bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 400F for 15 minutes or until lightly browned.
Cool for 5 minutes on a wire rack.
Reduce oven heat to 350F.
In a medium bowl combine eggs, corn syrup, Splenda, butter, and vanilla; mix well. Stir in pecan halves.
Place pie plate on oven rack. Carefully pour the filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake about 20-25 minutes until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
Serving Size: Cut pie into -TWELVE- slices
Number of Servings: 12
Recipe submitted by SparkPeople user SULABLUE.