Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Take this bar-cookie version of pecan pie to your next holiday gathering. These squares have a rich, buttery crust and a sweet nutty filling that earned them our Test Kitchens' highest rating. But they only have one-third of the calories and 75% less fat than a slice of traditional pecan pie.

Recipe by Oxmoor House January 2008

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Oxmoor House

Recipe Summary

prep:
10 mins
cook:
53 mins
total:
1 hr 3 mins
Yield:
16 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press flour mixture evenly into bottom of an 8-inch square baking pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Remove plastic wrap. Bake at 350° for 20 minutes or until lightly browned.

  • Combine brown sugar and corn syrup in a medium saucepan; bring to a boil over medium heat, stirring gently.

  • Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs; add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust.

  • Bake at 350° for 30 minutes or until set (the filling will puff up as it bakes but will deflate as it becomes set). Remove from oven; cool completely in pan on a wire rack. Cut into squares.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

211 calories; fat 7.3g; saturated fat 2.3g; protein 2.7g; carbohydrates 35.8g; cholesterol 21mg; iron 0.8mg; sodium 74mg; calories from fat 31%; fiber 0.8g; calcium 20mg.
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