Out of all the Thanksgiving desserts I have consumed in the past four days, this pie is by far my favorite! In fact, I didn’t even make this pie for Thanksgiving, but I wish I had. I made it a couple days before Thanksgiving and it was gobbled up in two days flat! There are only three of us, so I would say that was a pretty darn good pie!
My future employer (Cooking Light) really hit the nail on the head with this one! This pie is unbelievably rich and nutty, yet still manages to be about 200 calories less than traditional pecan pie. Mind blowing! Most of the calorie savings come from the reduced amount of pecans and the addition of oatmeal and egg whites. At 300 calories a slice it is definitely not diet food, but it is a little bite of heaven that is a tad healthier than the original. I believe in eating good food, and if you can eat good food that is also healthy, why not do it?
If you are still in a post-Thanksgiving food coma and can’t muster up the appetite for pie right now, I completely understand. Pin this pie for later! You will want it for Christmas/Hanukkah/Kwanza!
You can find the original recipe and a video about this pie at Cooking Light. I followed this recipe exactly, with the exception of adding 3/4 cup of pecans instead of 1/2 cup. It’s best if you can let this pie sit in the fridge a couple hours or overnight before serving, so it can firm up a bit. But if you are eager and want to eat your pie fresh out of the oven, do it. It tastes great either way!
- 1 refrigerated pie crust (or make your own)
- cooking spray
- 1 C brown sugar
- 1 C light corn syrup
- 2/3 C regular rolled oats
- 3/4 C chopped pecans
- 2 Tbsp butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
Preheat oven to 350.
Fit dough on to 9-inch pie plate. Fold edges under; flute.
Combine brown sugar and remaining ingredients, stirring well. Pour into prepared crust. Bake at 350 for 50 minutes or until center is set. Cool completely on a wire rack.