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Looking for W.W. Pecan Pie recipe

Last post Feb 12, 2009 7:09 AM by dutchmom4MI . 1 replies.


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  • Looking for W.W. Pecan Pie recipe

    Does anyone have the Pecan Pie makeover recipe listed in the Nov/Dec 08 issue of Weight Watchers Magazine? I just subscribed and Jan/Feb was my first issue. Thanks so much.

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  • Re: Looking for W.W. Pecan Pie recipe
    Pecan Pie  from Weight Watchers
     
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    desserts


    Was POINTS® Value: 11
    Now POINTS® Value: 7
    Servings:  8
    Preparation Time:  20 min
    Cooking Time:  45 min
    Level of Difficulty:  Moderate
     
    Creating a lighter version of the pie crust for this sweet, gooey dessert paved the way for a pecan pie packed with flavor but less fat.

     

    Ingredients

    8 sheet(s) phyllo dough
    4 spray(s) cooking spray, or enough to coat dough
    3/4 cup(s) pecan halves, chopped lengthwise into 3 pieces each
    4 medium egg white(s), lightly beaten
    1/3 cup(s) light corn syrup
    2/3 cup(s) unpacked brown sugar, firmly packed
    6 tbsp reduced-calorie margarine, melted

    Instructions

    • 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.

    Chef Tips

    • We renovated Pecan Pie by:
      • Cutting the nuts into smaller pieces (so you can cover a greater area with a lesser amount).

      • Replacing a butter-laden crust with layers of light, flaky phyllo dough.

      • Swapping butter for reduced-calorie margarine.

      • Using egg whites instead of the whole egg.

     

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