If you're looking for an easy pecan pie recipe, this is it. To pack lots of pecans in the filling, we kept fat to a minimum in the simple-to-make piecrust, resulting in a biscuitlike texture.
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
1 tablespoon butter or stick margarine, melted
1 large egg
4 large egg whites
1 cup light or dark-colored corn syrup
2/3 cup packed dark brown sugar
1/4 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla extract
How to Make It
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
Preheat oven to 350°.
To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.
The cake tasted really great. Some improvements: I used real vanilla and had an extra layer of chopped nuts on my crust.
However I had some problems with baking.
The temperature in the recipe was too high for me. I used 320 F for about 20 to 30 minutes only. So stay close to the oven!
This was a terrific pie until I took it out of the oven and it completely fell. There was hardly any filling left. Not sure what happened as I followed the recipe, except using store bought crust. It was still good, just not much filling. I'll probably try another recipe next time.
So far I am NOT impressed with this pie. Have not tasted it yet, so that may change. I am in the middle of baking it and so far it has bubbled over onto the pan and it is not cooking evenly, I have rotated it a few times and nothing. I too have had to cook additional time.
This is a solid standby recipe for pecan pie. I would probably rate this hire, but I myself am not a huge fan of the super sweetness of pecan pie. However, many of my family members are and so I'll continue to make this for them. :)
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!