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| Level of Difficulty | Moderate |
| 4 serving(s) cooking spray, or enough to coat dough |
| 3/4 cup(s) pecan halves, chopped lengthwise into 3 pieces each |
| 4 medium egg white(s), lightly beaten |
| 1/3 cup(s) light corn syrup |
| 2/3 cup(s) brown sugar, firmly packed |
| 6 tbsp reduced-calorie margarine, melted |
| Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray. |
| 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. |
| Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into |
| crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if |
| crust becomes too brown. Cool in pan. |
| We renovated Pecan Pie by: |
| Cutting the nuts into smaller pieces (so you can cover a greater area with a lesser amount). |
| Replacing a butter-laden crust with layers of light, flaky phyllo dough. |
| Swapping butter for reduced-calorie margarine. |
| Using egg whites instead of the whole egg. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated