Decadent Pecan Pie (lighter recipe)

Prep 20 min
Total 1 hr 55 min
Servings 8

A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won’t have to think twice about diving into this pie. (Not that you should, you’re celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won’t even be able to taste the difference!

By Betty Crocker Kitchens

Updated March 17, 2020

Make with

Gold Medal Flour

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
1/2

teaspoon salt
1

egg
4

egg whites
1

teaspoon vanilla
1/2

cup quick-cooking or old-fashioned oats
1/2

cup chopped pecans

Steps

1

In medium bowl, mix flour and 1/2 teaspoon 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 medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
5

Bake 40 to 50 minutes or until center is set. Cool completely.

You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
To ensure recipe success if using a vegetable oil spread for the margarine, use a spread with at least 65% vegetable oil.
Rise to the occasion! If using self-rising flour, there is no need to add salt.
If you don’t have time to make your own pastry for the crust, a great way to save time is to use Pillsbury™ refrigerated pie crust. This recipe will come together in a flash, and your guests won’t know the difference!
Betty loves pie—especially during the holidays! If you’re craving a slice here are All the Pies That Aren’t Pumpkin.