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Nutrition Facts
Serving Size 1 pie 619g Recipe makes 1 pie) The following items or measurements are not included below: Splenda brown sugar blend
Calories 2195
Calories from Fat 1010		(46%)
Amount Per Serving		%DV
	Total Fat 112.3g	172%
	Saturated Fat 24.4g	122%
	Monounsaturated Fat 54.3g
	Polyunsaturated Fat 25.9g
	Trans Fat 0.0g
Cholesterol 484mg		161%
Sodium 1104mg		46%
Potassium 906mg		25%
Total Carbohydrate 305.1g		101%
	Dietary Fiber 10.9g	43%
	Sugars 108.1g
Protein 24.4g		48%
how is this calculated?

Light Pecan Pie

Recipe #297423 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: PlumpCakes
Apr 9, 2008

I have adapted this recipe to my own personal tastes. My sis and I love pecan pies so we knew we needed to make a "healthier" version so at least we would feel a tad better eating it. I love how it is not too sweet like most P.Ps and has a thicker layer of filling. The molasses gives it a wonderful flavor is a lovely, lighter Pecan Pie! For an even healthier addition, you have to try it with my light tart crust recipe!

1 pie (change servings and units)

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
2 tablespoons Splenda brown sugar blend
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1-1 1/4 cup pecans, chopped in small pieces (*I like using 1 cup in order to have more filling)

Directions

1
FILLING.
2
Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes).
3
Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie.
4
***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**.
5
**Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling.
6
Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
7
Remove from oven and let cool completely.