| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | American, Cooking lig, Desserts, Pies & past, Untried | 10 | servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 2 | tb | Granulated sugar |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | c | Fat-free milk |
| 1 | tb | Stick margarine; melted |
| Cooking spray | ||
| 1 | lg | Egg |
| 4 | lg | Egg whites |
| 1 | c | Dark corn syrup |
| 2/3 | c | Packed dark brown sugar |
| 1/4 | ts | Salt |
| 1 | c | Pecan halves |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
CRUST FILLING 1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and margarine; toss with a fork until moist. 2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. 3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove a top sheet of plastic wrap. Fold edges under; flute. 4. Preheat oven to 350. 5. To prepare the filling, beat the egg and the next four ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350 for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack. Yield: 10 servings (serving size: 1 wedge) NOTES : Can use butter or margarine. Recipe by: Cooking Light 11/99 Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on Nov 20, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”