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Kentucky Pecan Pie (lighter recipe)

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  • Prep 20 min
  • Total 3 hr 55 min
  • Servings 8
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Don’t say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
By Betty Crocker Kitchens
Updated Jul 14, 2014
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Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 2/3 cup sugar
  • 1/4 cup margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 1/2 teaspoon salt
  • 3/4 cup fat-free cholesterol-free egg product
  • 1 teaspoon vanilla
  • 1/2 cup pecan halves or broken pecans
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • 4
    In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5
    Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.
  • tip 2
    To ensure recipe success if using a vegetable oil spread for the margarine, use a spread with at least 65% vegetable oil.
  • tip 3
    Top it off with a reduced-calorie whipped topping.
  • tip 4
    Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition

570 Calories, 27g Total Fat, 6g Protein, 78g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
8g
40%
Trans Fat
3 1/2g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
180mg
5%
Total Carbohydrate
78g
26%
Dietary Fiber
3g
12%
Sugars
44g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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