Cookie-Crusted, Chocolate Pecan Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.5g
  • Carbohydrate: 46.8g
  • Fiber: 0.9g
  • Cholesterol: 67mg
  • Iron: 1.3mg
  • Sodium: 187mg
  • Calcium: 40mg

Ingredients

  • Crust:
  • 40 reduced-fat vanilla wafers
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray
  • Filling:
  • 1/2 cup coarsely chopped pecans, toasted
  • 1/3 cup semisweet chocolate chips
  • 2/3 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, place cookies in a food processor; process until finely ground. Add 2 tablespoons brown sugar, butter, and egg white; pulse 2 to 3 times or just until moistened. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes. Cool on a wire rack.
  3. To prepare filling, sprinkle pecans and chocolate chips into bottom of prepared crust. Combine syrup and remaining ingredients, stirring well with a whisk. Pour over pecans and chocolate chips. Bake at 350° for 27 minutes or until set. Cool on a wire rack.
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