Classic Pecan Pie



  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fat free milk
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray


  • 1 large egg
  • 4 large egg whites
  • 1 cup light or dark corn syrup
  • 2/3 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract


  1. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, sugar, baking powder and salt in a bowl. Add milk and butter; toss with a fork until moist.
  2. Press mixture gently in a 4-inch circle on heavy-duty plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can easily be removed.
  3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet if plastic wrap. Fold edges under and flute.


  1. Preheat oven to 350-degrees. Beat egg, egg whites, corn syrup, brown sugar and salt at medium speed of a mixer until well blended. Stir in the vanilla extract and the pecan halves. Pour the mixture into the crust
  2. Bake for 20 minutes at 350-degrees, then cover with foil. Bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool on a wire rack


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