This is one of the BEST pecan pies I’ve ever had! Not trying to toot my own horn, but this recipe is awesome!!!
1 cup all-purpose flour
1/4 tsp salt
1/4 cup vegetable shortening
3 to 4 Tbsp ice water
1 cup light corn syrup
3/4 cup egg substitute
2/3 cup packed light brown sugar
1 tsp vanilla
1 cup pecan halves
2 Tbsp semisweet chocolate chips
Combine the flour and salt in a bowl. Cut in the shortening until mixture is crumbly. Add the water and mix with a knife just until the mixture forms a ball. On a lightly floured surface, roll the pastry into a 12 inch circle, then fit into a 9 inch pie plate. Cover and refrigerate until ready to use.
Preheat oven to 350
Combine the corn syrup, egg substitute, sugar, and vanilla in a medium bowl. Stir in the pecans and chocolate chips. Pour into the prepared crust. Bake until the filling is set and a knife inserted 1 inch from the edge comes out clean, about 50 minutes. Cool on a rack. Serve warm or at room temperature.
24 servings for 3 points each.
each serving has 137 calories, 5 g fat, and 1 g fiber