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EatingWell
Custard Pecan Pie
While every bit as delish as the classic pie, this one has less sugar. Cane syrup, a toasty alternative to corn syrup or molasses, sweetens the pie along with brown sugar. Because the filling for the pie is wet, we brush the crust with egg white and par-bake it to create a barrier to prevent sogginess.

Ingredients
Directions
Make ahead
Refrigerate crust for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.
Tips
Refrigerate baked pie for up to 2 days.
Nutrition Facts
Serving Size:
1 slice Per Serving:
316 calories; fat 22g; cholesterol 73mg; sodium 71mg; carbohydrates 28g; dietary fiber 3g; protein 5g; sugars 15g; niacin equivalents 0.6mg; saturated fat 7g; vitamin a iu 379IU.
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