Best 2 Kentucky Pecan Pie Lighter Recipes
Are you searching for a delightful dessert that blends sweetness and nutty flavors while maintaining a lighter approach? Look no further than the Kentucky Pecan Pie Lighter! This exquisite pie takes inspiration from the classic Kentucky Pecan Pie, renowned for its rich and decadent taste, but with a focus on creating a healthier version that allows you to indulge without guilt. Get ready to embark on a culinary journey as we delve into the world of this lighter dessert, exploring its unique ingredients and guiding you towards a step-by-step recipe that will transform your kitchen into a symphony of flavors.
Here are our top 2 tried and tested recipes!
KENTUCKY PECAN PIE (LIGHTER VERSION)
This is a lighter version of the old fashioned Pecan Pie. You'll never know it's less calories, my kids think it's the real deal. Yummy!
Provided by Vseward Chef-V
Categories Pie
Time 1h20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
KENTUCKY PECAN PIE (LIGHTER RECIPE)
Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g
Tips:
- Use a combination of light cream, evaporated milk, and almond milk to create a rich and creamy filling that is lighter than traditional pecan pie.
- Substitute coconut oil or light butter for the traditional butter to further reduce the fat content.
- Use a blend of brown and maple sugar for a slightly healthier and more complex sweetness.
- Toast the pecans before adding them to the filling to enhance their flavor.
- For a more decadent flavor, add a little dark chocolate or bourbon to the filling.
- Bake the pie in a preheated oven to ensure an evenly cooked crust and filling.
- Let the pie cool completely before slicing and serving to allow the filling to set.
- Serve the pie with a dollop of whipped cream or ice cream for an extra special treat.
Conclusion:
This Kentucky Pecan Pie (Lighter Version) is a delicious and healthier take on the classic Southern dessert. By using a combination of light cream, evaporated milk, almond milk, coconut oil or light butter, brown sugar, and maple sugar, you can create a rich and creamy filling that is lower in fat and calories than traditional pecan pie. Toasting the pecans before adding them to the filling adds an extra layer of flavor, and the addition of dark chocolate or bourbon (optional) creates a decadent and sophisticated flavor profile. With its flaky crust, gooey filling, and nutty topping, this pie is sure to be a hit at any gathering. So next time you're looking for a lighter and healthier dessert, give this Kentucky Pecan Pie (Lighter Version) a try. You won't be disappointed!
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