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
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- November/December 1998