November 23, 2012

Lighter Pecan Pie

My husband and I both love pecan pie.   It's so rich and delicious, but I try not to make it very often because it's certainly not one of your healthier pies.  So I adapted this filling from a recipe I had from Cooking Light.  It's really good and tastes pretty close to the real thing.  I used my basic oil pastry in place of their crust.  My son helped me make these for Thanksgiving and we used these cute mini pie pans.  One recipe will make 5 mini pies.

1 pastry for single crust pie
or 1 double recipe for 5 mini pies


1 cup dark corn syrup
1/4 cup maple syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup pecan halves
1 teaspoon vanilla extract

Prepare pie pastry and line pie pans.  Flute edges.  For the 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 the pecans and vanilla.  Pour filling into prepared crust.  Bake at 350 degrees for about 50 minutes for a 9-inch pie, and about 25 to 30 minutes for mini pies.  Times may vary depending on the size of your mini pie pans.  Bake until edges puff and center is set.  Shield edges of crust with foil to prevent over-browning.
Cool on rack.

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