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Light Pecan Pie
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| Pie Dough Ingredients: | |
| 1 cup + 1 Tbsp. | all-purpose flour |
| 2 Tbsp. | baking sugar replacement |
| 1-1/2 tsp. | baking powder |
| 1/4 tsp. | salt |
| 1 Tbsp. | cold butter |
| 1/4 cup | cold nonfat milk |
| Filling Ingredients: | |
| 1 large | egg |
| 4 large | eggs whites |
| 1/2 cup | dark corn syrup |
| 1/4 cup | baking sugar replacement |
| 1/4 cup | pure maple syrup |
| 1/4 tsp. | salt |
| 1 tsp. | vanilla |
| 1 cup | pecan halves |
| Garnish Ingredients: | |
| 1 cup | fat-free whipped topping |
| 1 Tbsp. | bourbon |
Pie Dough Directions:
In the work bowl of a food processor. Mix together 1 cup of flour, the sugar replacement, baking powder and salt. Cut the batter into small pieces and puke to combine in the food processor, or cut in using forks. With the machine running, slowly add the milk and process until the dough comes together. Pat the dough into a disc and wrap in plastic wrap. Allow to rest in the refrigerator for at least 1 hour. Roll out the dough on a lightly floured work surface. Place in a pie pan and crimp the edges. Cover with plastic wrap and refrigerate until ready to use.
Filling Directions:
Preheat over to 350*F. In a stand mixer with a paddle attachment, or in the work bowl of a food processor, mix together the egg, egg whites, corn syrup, sugar replacement, maple syrup, salt and vanilla. Place filling in chilled pie dough and top with pecan halves. Place in the oven and bake for 45-50 minutes, or until filling has set. Remove from the oven and allow to cool. Combine the whipped topping and the bourbon. Cut the pie into 8 servings and serve with a dollop of the bourbon cream.
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