Pecan Pie(Low-Fat)
A rich, sweet pecan pie with a low-fat twist, featuring a gooey filling and crunchy pecans, perfect for family gatherings and holiday dessert tables.
Ingredients
Instructions
- Mix sugar, dark corn syrup, pecan halves, vanilla, salt, and Egg Beaters in a bowl.
- Pour the mixture into a chilled 9-inch pastry shell.
- Bake on the middle shelf at 375°F for 40 to 50 minutes until set.
Tips & Substitutions
To reduce the calories further, consider using a sugar substitute or a lower-calorie syrup. If you don’t have Egg Beaters, you can substitute with 3 large egg whites for a similar texture. Ensure the pastry shell is well-chilled before filling to prevent sogginess. For added flavor, toast the pecans lightly before mixing them in.
Serving Suggestions
Serve the pie chilled or at room temperature, ideally with a dollop of low-fat whipped cream. It pairs beautifully with a scoop of vanilla ice cream for a delightful contrast. Consider serving it alongside a fresh fruit salad for a refreshing complement. This dessert also makes a great ending to a hearty meal, such as My Mother's Broccoli & Cheese Cornbread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the whole pie in a preheated oven at 350°F for 10-15 minutes until heated through. Allow to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pie(Low-Fat) contains roughly 185 calories, with 0g protein, 30g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute 3 large eggs for the 3/4 cup of Egg Beaters. This will add a bit more fat but will still yield a delicious pie. Make sure to beat the eggs well before mixing them with the other ingredients for a smooth filling.
How can I tell when the pecan pie is done baking?
The pie is done when the filling is set and slightly puffed in the center. It should jiggle slightly but not be liquid. A good test is to insert a knife into the center; it should come out clean when the pie is fully baked.
Can I make this pie ahead of time?
Absolutely! Pecan pie can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving. If you want to bake it fresh, prepare the filling and shell ahead, then assemble and bake it right before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).