Classic Pecan Pie

Name: Classic Pecan Pie
Yield: 10 servings (serving size: 1 wedge)
Ingredients: CRUST:; 1 cup all-purpose flour; 2 tablespoons granulated sugar; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ cup fat-free milk; 1 tablespoon butter or stick margarine, melted; Cooking spray; FILLING:; 1 large egg; 4 large egg whites; 1 cup light or dark-colored corn syrup; ⅔ cup packed dark brown sugar; ¼ teaspoon salt; 1 cup pecan halves; 1 teaspoon vanilla extract

6 Ratings
6 Reviews

If you're looking for an easy pecan pie recipe, this is it. To pack lots of pecans in the filling, we kept fat to a minimum in the simple-to-make piecrust, resulting in a biscuitlike texture.

Recipe by Cooking Light November 1999

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

10 servings (serving size: 1 wedge)

Nutrition Info

Directions

Step 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 butter; toss with a fork until moist.

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Step 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.
Step 3
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
Step 4
Preheat oven to 350°.
Step 5
To prepare the filling, beat the egg and the next 4 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.

Nutrition Facts

Per Serving:

288 calories; calories from fat 29%; fat 9.2g; saturated fat 1.5g; mono fat 5.1g; poly fat 2g; protein 4.3g; carbohydrates 48.1g; fiber 1g; cholesterol 25mg; iron 1.1mg; sodium 253mg; calcium 52mg.

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jaykayAT

12/12/2010

The cake tasted really great. Some improvements: I used real vanilla and had an extra layer of chopped nuts on my crust. However I had some problems with baking. The temperature in the recipe was too high for me. I used 320 F for about 20 to 30 minutes only. So stay close to the oven!

Capellla

11/29/2010

This is a solid standby recipe for pecan pie. I would probably rate this hire, but I myself am not a huge fan of the super sweetness of pecan pie. However, many of my family members are and so I'll continue to make this for them. :)

cck1492

11/29/2010

This was a terrific pie until I took it out of the oven and it completely fell. There was hardly any filling left. Not sure what happened as I followed the recipe, except using store bought crust. It was still good, just not much filling. I'll probably try another recipe next time.

Daniellelee

11/23/2010

So far I am NOT impressed with this pie. Have not tasted it yet, so that may change. I am in the middle of baking it and so far it has bubbled over onto the pan and it is not cooking evenly, I have rotated it a few times and nothing. I too have had to cook additional time.

ske4opa

11/24/2009

As with any pecan pie recipe, try substituting Griffin's Original Syrup for corn syrup (same amount). This enhances the flavor and consistency of the filling.

pdgesualdo

11/28/2008

I followed the recipe exactly...after 20 min I put the foil on top of the pies and baked another 20 min. the pies never "Set" they were a sugary mess in the middle of the pies.

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