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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This version of pecan pie includes cocoa, which darkens the color, adds complexity to the flavor and hints at even greater indulgence without, miraculously, adding fat. Ingredients:
2/3 cup all-purpose flour |
1/3 cup graham cracker crumbs |
1 tablespoon sugar |
3 tablespoons margarine or 3 tablespoons butter, melted |
1/2 cup firmly packed brown sugar |
1/3 cup unsweetened cocoa |
1 cup light corn syrup |
1 1/2 teaspoons vanilla |
1 egg |
3 egg whites |
1/2 cup coarsely chopped pecans |
1/2 cup frozen fat-free whipped topping, , thawed |
Directions:
1. Heat oven to 375 deg F.
2. Spray 9-inch pie pan with nonstick cooking spray.
3. Lightly spoon flour into measuring cup; level off.
4. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well.
5. Add margarine; mix well.
6. Press firmly in bottom and up sides of sprayed pie pan.
7. In large bowl, combine brown sugar and cocoa; mix well.
8. Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.
9. Stir in pecans.
10. Pour into crust.
11. Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean.
12. Cool on wire rack for at least 1 hour or until completely cooled.
13. Serve at room temperature or refrigerate until serving time.
14. To serve, spoon or pipe whipped topping around edge of pie.
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