Pecan Pie with Spiked Cream

Becky Luigart-Stayner; Melanie J. Clarke

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.

Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 27%
  • Fat: 8.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.9g
  • Carbohydrate: 48.8g
  • Fiber: 0.8g
  • Cholesterol: 43mg
  • Iron: 1.1mg
  • Sodium: 194mg
  • Calcium: 21mg

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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
  • Topping:
  • 2/3 cup frozen fat-free whipped topping, thawed
  • 1 tablespoon bourbon

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
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