Ingredients
Crust:
1 C flour
2 T sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 C skim milk
1 T butter -- melted
Cooking spray
Filling:
1 lge egg
4 lge egg whites
1 C corn syrup -- light or dark
2/3 C packed dark brown sugar
1/4 tsp salt
1 C pecan halves
1 tsp vanilla extract
Combine flour, sugar, baking powder, and salt in a bowl. Add milk and butter; toss with a fork until moist.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 min. or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under and flute.
Prepare Filling:
beat egg and next 4 ingredients at medium speed of a mixer until well-blended. Stir in pecan halves and vanilla extract.
Pour the mixture into crust.
Bake at 350 for 20 minutes, cover with foil, Bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
Do not over bake.
Cool pie on a wire rack.
(288 Calories; 9.2g Fat; 1g Fiber)
