Ingredients for Kentucky Pecan Pie Lighter Version
- All Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup cold shortening
- Cold Water
- 1 cup granulated sugar
- omitted - use additional butter if needed
- 1/2 cup light corn syrup
- 1/4 cup bourbon (optional)
- Egg Substitute
- 1 teaspoon vanilla extract
- Pecan Halves
- 1/2 cup rolled oats
- Semi Sweet Chocolate Chips
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How to Make Kentucky Pecan Pie Lighter Version
- **Make the Pie Crust:** In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 teaspoon salt.
- Cut in 1/2 cup cold shortening using a pastry blender until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Add more water if needed.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 45 minutes.
- On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- **Prepare the Filling:** In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 1/4 cup bourbon (optional), 1/4 teaspoon salt, 2 large eggs, 1 teaspoon vanilla extract.
- Stir in 2 cups pecan halves, 1/2 cup rolled oats, and 1/2 cup semi-sweet chocolate chips.
- Pour the filling into the prepared pie crust.
- Cover the edges of the crust with a 2-3 inch wide strip of aluminum foil to prevent over-browning.
- **Bake:** Bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until the crust is golden brown and the filling is set. Remove the foil during the last 15 minutes of baking.
- Let cool completely on a wire rack for at least 30 minutes before refrigerating for at least 2 hours to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
155g
Fat
39g
Carbs
26g
