To make pecan pie without butter just replace the butter with a trans fat free spread like Benecol. Corn syrup makes the best pecan pie and it is not the same as high fructose corn syrup. Toasting the pecans first is a must and you can do that days in advance. The oil pie crust can be patted into the pan or rolled between wax paper and transferred to the pan. And a metal pie ring will keep the edges of the crust from over-baking. I use a standard pyrex 9-inch pie pan, not deep dish. - Jenny Jones
- 1 1/3 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup milk (use 1%)
- 1/4 cup vegetable oil (I use canola or extra-light olive oil)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup trans fat-free spread (I use Benecol regular, not light)
- 1 teaspoon vanilla
- 1 cup pecan halves, toasted & cooled
- Preheat oven to 350° F.
- For the crust, combine flour, sugar, and salt in a bowl.
- Add milk and oil all at once. Stir with a fork.
- Shape into a 5-inch disc and pat into the pan or place between 2 sheets of floured wax paper and roll into a 12-inch circle. Transfer to pan. Trim edges and use trimmings to patch where needed. Set aside.
- With an electric mixer on medium, combine all ingredients except pecans (takes about a minute).
- On lowest speed, stir in pecans.
- Pour into prepared pan, place pie ring on the rim and bake for about 35-40 minutes or until the center is firm. Cool completely before serving.
Notes: To make chocolate-pecan pie, simply add two tablespoons unsweetened cocoa powder to the filling. Chocolate chips can also be added.
For info on pie rings, click here.