10
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
12
Difficulty
Moderate
Creating a lighter version of the pie crust for this sweet, gooey dessert paves the way for a pecan pie packed with flavor but less fat.
Ingredients
Cooking spray
4 spray(s), or enough to coat dough
Phyllo dough
8 sheet(s)
Packed light brown sugar
⅔ cup(s)
Light butter
6 Tbsp, melted
Light corn syrup
⅓ cup(s)
Egg whites
4 large, lightly beaten
Unsalted pecan halves
¾ cup(s), sliced lengthwise into 3 pieces each
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
- Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you’re covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
- Reduce oven temperature to 325°F. Combine sugar, butter, corn syrup, and egg whites in a medium bowl; pour into crust and top with nuts. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan. Slice into 12 pieces.
- Serving size: 1 piece
