Best Kentucky Pecan Pie Lighter Recipes

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KENTUCKY PECAN PIE (LIGHTER VERSION)



Kentucky Pecan Pie (Lighter Version) image

This is a lighter version of the old fashioned Pecan Pie. You'll never know it's less calories, my kids think it's the real deal. Yummy!

Provided by Vseward Chef-V

Categories     Pie

Time 1h20m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons Bourbon, if desired
1/2 teaspoon salt
3/4 cup egg substitute
1 teaspoon vanilla
1/2 cup pecan halves or 1/2 cup broken pecans
1/2 cup oats (old-fashionedquick quicking oats)
1 (6 ounce) bag semi-sweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

KENTUCKY PECAN PIE (LIGHTER RECIPE)



Kentucky Pecan Pie (lighter recipe) image

Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3/4 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/2 cup pecan halves or broken pecans
1/2 cup quick-cooking or old-fashioned oats
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g

KENTUCKY PECAN PIE (LIGHTER RECIPE)



Kentucky Pecan Pie (lighter recipe) image

Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.

Provided by @MakeItYours

Number Of Ingredients 14

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3/4 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/2 cup pecan halves or broken pecans
1/2 cup quick-cooking or old-fashioned oats
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

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