Print Recipe Close Window

Maple Baked Pecan Pie

Yield: Makes 1 pie (10 slices). Serving: 1/10th slice



1/4 cup brown sugar
1 tablespoon all-purpose flour
6 egg whites or 3/4 cup nonfat egg substitute
1 tablespoon melted margarine
1 cup light, reduced-calorie pancake syrup
3/4 cup pecan pieces
1/2 cup Grape-Nuts cereal
9-in ready pie crust, unbaked

Preheat oven to 350 ºF. In a medium-sized mixing bowl, combine the brown sugar, flour and 1/4 cup egg whites (or egg substitute).

Mix smooth and add the rest of the egg whites along with the melted margarine and the reduced-calorie syrup. Do not overmix because air bubbles will form.

Place the pecan pieces and the cereal in the pie shell. Put the pie pan onto an oven rack and then pour the filling into the pan over top of the nuts and cereal.

Bake until the center is firm, about 1 hour. Remove from oven and allow to cool.

Cut the pie into 10 pieces and serve warm or chilled. Store leftover pie in the refrigerator.