IMG_1546

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

  1. Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Serving size: 1 piece
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