KENTUCKY PECAN PIE (LIGHTER RECIPE)

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20 min Prep
3 hr 55 min Total
Pie Iconb
8 Servings

Don’t say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.


Ingredient List
    Pastry
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup plus 1 tablespoon shortening
  • Small check mark in a circle icon2 to 3 tablespoons cold water
    Filling
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon1/4 cup margarine, melted
  • Small check mark in a circle icon1 cup corn syrup
  • Small check mark in a circle icon2 tablespoons bourbon, if desired
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3/4 cup fat-free cholesterol-free egg product
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 cup pecan halves or broken pecans
  • Small check mark in a circle icon1/2 cup quick-cooking or old-fashioned oats
  • Small check mark in a circle icon1 bag (6 oz) semisweet chocolate chips (1 cup)
Preparation
  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
  • You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that 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.
  • Top it off with a reduced-calorie whipped topping.
  • Rise to the occasion! If using self-rising flour, there is no need to add salt.