Classic Pecan Pie

Photo: Becky Luigart-Stayner

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.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2g
  • Protein: 4.3g
  • Carbohydrate: 48.1g
  • Fiber: 1g
  • Cholesterol: 25mg
  • Iron: 1.1mg
  • Sodium: 253mg
  • Calcium: 52mg

Ingredients

  • CRUST:
  • 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
  • Cooking spray
  • FILLING:
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
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