Best Light Pecan Pie Recipes

Light Pecan Pie image

Provided by PlumpCakes

Categories Tarts

Time 1h3m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

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)

Steps:

FILLING.
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).
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.
***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**.
**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.
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.
Remove from oven and let cool completely.

Nutrition Facts : Calories 286.5, Fat 14, SaturatedFat 3.1, Cholesterol 54.1, Sodium 143.6, Carbohydrate 41.3, Fiber 1.4, Sugar 14.9, Protein 3

Light Pecan Pie WW image

Provided by Marg CaymanDesigns

Categories Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

8 sheets phyllo dough
cooking spray
3/4 cup halves unsalted pecan halves, chopped
4 large eggs, white(s) lightly beaten
1/3 cup light corn syrup
2/3 cup unpacked brown sugar, firmly packed
6 tablespoons light butter, melted

Steps:

Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.

OATMEAL PECAN PIE (COOKING LIGHT) image

Yield 12 1 wedge

Number Of Ingredients 11

1/2 (15-ounce) package refrigerated pie dough such as Pillsbury.
Cooking Spray
1 Cup packed Dark Brown Sugar + 2 tbsp. for topping. (You can use a Splenda blend for even fewer calories.)
1 Cup Light Corn Syrup
2/3 Cup of Regular Rolled Oats + 2 tbsp. for topping. (You can use instant, but I prefer the rolled oats for chewier bites!)
1/2 Cup Chopped Pecans + 2 tbsp. for topping. (I add additional 1/4 cup for more nuttier nibbles!) + Whole pecans for decoration.
2 tablespoons Butter, melted
1 Teaspoon Pure Organic Vanilla Extract
1/4 Teaspoon of Salt
2 Large Eggs, lightly beaten
2 Large Egg Whites, lightly beaten

Steps:

1) Preheat oven to 325 degrees. 2) Roll dough into an 11-inch circle; fit into 9-inch pie plate coated in cooking spray. (Be sure to coat the edges, since the dough/filling rises.) Fold edges under and flute. OR, use frozen ready made pie crust. 3) Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. 4) Bake at 325 degrees for 50 minutes or until center is set. (I always bake for 60-70 minutes, since I don't like runny fillings.) **Fifteen minutes before the end of baking, I pull the pie and sprinkle the top with 2 additional tablespoons of brown sugar/oats/pecans for crispy crumble; then decorate with a few whole pecans, and return to oven for the last 15 minutes of baking. 5) Cool completely on a wire rack. (You can make this pie up to a day ahead, but store in the refrigerator.) Easy as Pie! Enjoy!!