From EatingWell: November/December 1998
Too often pecan pie is overly sweet and laden with fat. Enjoy this better-for-you tart for your next feast.
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons water
- 1 cup pecan halves, divided
- 2/3 cup packed dark brown sugar
- 2 large eggs
- 2 large egg whites
- 1/3 cup light corn syrup
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon butter, melted
- 2 teaspoons vanilla extract
- 1 Pinch salt
- 1/3 cup dried cranberries, coarsely chopped
- Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.
- To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.
- Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.
- Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)
- To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.
- Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.
- Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.
Per serving: 276 calories; 13 g fat (2 g sat, 6 g mono); 45 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 152 mg sodium; 129 mg potassium.
Carbohydrate Servings: 2 1/2
Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 2 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- November/December 1998