1 c All-purpose flour
2 tb Granulated sugar
1/2 ts Baking powder
1/4 ts Salt
1/4 c Fat-free milk
1 tb Stick margarine; melted
1 lg Egg
4 lg Egg whites
1 c Dark corn syrup
2/3 c Packed dark brown sugar
1/4 ts Salt
1 c Pecan halves
1 ts Vanilla extract
1. To prepare crust, lightly spoon flour into a dry measuring cup;
level with a knife. Combine flour, granulated sugar, baking powder,
and 1/4 teaspoon salt in a bowl. Add milk and margarine; toss with a
fork until moist.
2. Press mixture gently into a 4-inch circle on heavy-duty plastic
wrap; cover with additional plastic wrap. Roll dough, still covered,
to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be
3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate
coated with cooking spray. Remove a top sheet of plastic wrap. Fold
edges under; flute.
4. Preheat oven to 350.
5. To prepare the filling, beat the egg and the next four ingredients
(egg through 1/4 teaspoon salt) at medium speed of a mixer until
well-blended. Stir in the pecan halves and the vanilla extract. Pour
the mixture into the prepared crust. Bake the pie at 350 for 20
minutes, then cover with foil. Bake the pie an additional 20 minutes
or until a knife inserted 1 inch from the edge comes out clean. Do
not overbake. Cool pie on a wire rack.
Yield: 10 servings (serving size: 1 wedge)
NOTES : Can use butter or margarine.