Pecan Pie with Spiked Cream
Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.
Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Filling:
1 cup brown rice syrup or dark corn syrup
1/4 cup maple syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg white
1/2 cup pecan halves
1 teaspoon vanilla extract
Topping:
2/3 cup frozen fat-free whipped topping, thawed
1 tablespoon bourbon
Preheat oven to 350°.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon topping)
CALORIES 295 (27% from fat); FAT 8.8g (satfat 1.6g, monofat 3.9g, polyfat 2.3g); PROTEIN 3.9g; CARBOHYDRATE 48.8g; FIBER 0.8g; CHOLESTEROL 43mg; IRON 1.1mg; SODIUM 194mg; CALCIUM 21mg;
Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.
Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Filling:
1 cup brown rice syrup or dark corn syrup
1/4 cup maple syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg white
1/2 cup pecan halves
1 teaspoon vanilla extract
Topping:
2/3 cup frozen fat-free whipped topping, thawed
1 tablespoon bourbon
Preheat oven to 350°.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon topping)
CALORIES 295 (27% from fat); FAT 8.8g (satfat 1.6g, monofat 3.9g, polyfat 2.3g); PROTEIN 3.9g; CARBOHYDRATE 48.8g; FIBER 0.8g; CHOLESTEROL 43mg; IRON 1.1mg; SODIUM 194mg; CALCIUM 21mg;
