Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
1 cup brown rice syrup or dark corn syrup
1/4 cup maple syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg white
1/2 cup pecan halves
1 teaspoon vanilla extract
2/3 cup frozen fat-free whipped topping, thawed
1 tablespoon bourbon
How to Make It
Preheat oven to 350°.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
Loved this pie! Because it has less sugar, fewer eggs, and no butter, it sits well on top of Christmas dinner instead of making a person feel heavy. Admittedly, I doubled the pecans, using chopped in the pie and then decorating the top with pecan halves. I also used 1 TB of molasses and 1 less TB of corn syrup (no rice syrup available) and added 1 TB of bourbon. The texture of this pie is delicious and no heartburn from too much fat.
I have never made a pecan pie before I saw this easy to follow recipe (minus the whipped topping). Perfect for the upcoming holiday, this pie was so good , not as sweet, and not as filling/heavy as store bought pie. To save time, I bought a whole wheat pie crust, and used light corn syrup instead. It's a must try recipe!
I am unable to rate this recipe because an ingredient appears to be missing. The description on page 7 of the current Cooking Light inidicated that dates enriched the pie, but dates were never mentioned in the ingredient listing. Am I missing something?
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