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Kentucky Pecan Pie (lighter recipe)
Kentucky Pecan Pie (lighter recipe)
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Prep Time:
20 minutes
Total Time:
3 hours 55 minutes
Indulge guilt-free in this lighter Kentucky pecan pie with all the classic flavors.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 2/3 cup sugar
  • 1/4 cup margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 3/4 cup fat-free cholesterol-free egg product
  • 1/2 cup pecan halves or broken pecans
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
Instructions:
  • In a medium bowl, combine 1 cup of flour and salt. Add shortening and mix until the mixture resembles small peas. Gradually sprinkle cold water, 1 tablespoon at a time, and mix with a fork until the dough is moistened and almost cleans the sides of the bowl (add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball and flatten it into a round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until firm and cold, yet still easy to work with. Chilling the dough helps the shortening to firm up slightly, resulting in a flakier pastry when baked. If refrigerated longer, let the pastry sit out briefly to soften before rolling it out.
  • Preheat oven to 375°F. Roll out pastry with a floured rolling pin into a round shape that is 2 inches larger than the upside-down 9-inch glass pie plate. Gently fold the pastry into fourths, then unfold and place it into the pie plate, pressing it firmly against the bottom and sides. Trim any overhanging pastry to 1 inch from the rim of the pie plate. Tuck and roll the edges under, making them even with the plate, and create a decorative flute along the edges if desired.
  • In a large bowl, whisk together sugar, margarine, corn syrup, bourbon, salt, egg product, and vanilla until creamy. Fold in pecans, oats, and chocolate chips. Transfer the mixture into a pie plate lined with pastry. Cover the edges with a 2- to 3-inch strip of foil to avoid over-browning.
  • Bake for 40 to 50 minutes until the crust is golden brown and the filling is firm, uncovering for the last 15 minutes. Allow to cool for 30 minutes, then refrigerate for about 2 hours until chilled.

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