Thursday, October 16, 2014


Taking pecan pie to the next level without all the trouble of a pastry by topping them with toasted pecans it adds another depth of flavor!


Each square is 5 WW+ points AND 194 calories....

Serves 24
Prep Time - 15 min
Cook Time - 45 min
Total Time - 1 hr

For the Shortbread Crust
1 cup butter, softened
2 cups flour
1/2 cup powder sugar

For the Filling
1 cup pecan halves
3 eggs
1/2 cup brown sugar
1 cup light corn syrup
1/2 tsp salt
2 tsp vanilla
1/4 cup butter, melted

1.Preheat oven to 350
2.Line a 9 x 13 pan with parchment paper, set aside

Make the crust
1.In the bowl of a stand mixer combine butter, flour and powder sugar until well combined
2.Spread shortbread into bottom of the prepared pan, using your fingers to get it even
3.Bake for 15 minutes

To make the filling
1.Line a small rimmed baking sheet with parchment paper
2.Spread pecan halves onto pan, place in oven while crust is baking, and bake for 10 minutes or until pecans are fragrant, making sure they do not burn, remove and set aside
3.In a medium bowl whisk together eggs and brown sugar until well combined
4.Add in corn syrup, salt, vanilla and melted butter, whisking until well combined
5.Stir in toasted pecans
6.Pour filling over baked crust
7.Return to oven and bake for another 25-30 minutes, or until the center is set
8.Remove from oven and let cool for at least 1 hour before cutting
9.Store in refrigerator if not serving the same day

Serves 24
Each square is 5 WW+ points
Nutritional Info
Calories 194 Calories from Fat 124 Total Fat 13.8g Saturated Fat 4.9g Cholesterol 31mg Sodium 83mg Potassium 58mg Total Carbohydrates 16.9g Dietary Fiber 1.2g Sugars 6.3g Protein 2.3gVitamin A 4% - Vitamin C 0% - Calcium 1% - Iron 4%

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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