The BEST Low Fat Pecan Pie!

Welcome and thanks for visiting my Best Low Fat Pecan Pie page!

I'm in love with this pie! If you love pecan pie, but hate all the fat and calories it has - try this incredible pie. It actually has more flavor than regular pecan pie because it is made with intensely pleasing maple flavor and browned butter. Try it once and you'll never want a full-fat version again! No, really, I'm serious!

This low fat pecan pie recipe makes 8 servings. Want to know about how much it'll cost to make this recipe? Or how many calories per serving? Or if it is low cholesterol or low carb or vegan or gluten-free? For all this information and more check out the At A Glance and Nutrition Facts below.

The Skinny:

A typical full-fat version of pecan pie has 563.83 calories and 31.05 g fat per equal sized serving. Whoa! That is a fat savings of 44% (13.6g) and a calorie savings of 43% (245 calories) per serving with this low fat recipe!
  • Full-fat Version = 564 calories and 31.1g fat per serving
  • Low Fat Pecan Pie = 319 calories and 17.4g fat per serving!

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The Recipe:

60% of 1 Piece Pillsbury Pie Crust Dough (roll it thin & cut edges off)

1/2 c Dark Corn Syrup

1/2 c Sugar Free Breakfast Syrup (Maple Flavor)

1/2 c Sugar

1/2 c Splenda Sweetener

2 Large Eggs

1/4 c Real Egg Product (99% egg white)

1/8 t Kosher Salt (or any other salt is fine)

1 t Real Vanilla

1/2 t Fresh Lemon Juice

3 T Browned Butter

(Easily made by simmering 4 T. (4 T. reduces down to 3 T.) regular full-fat butter over medium heat until it browns, about 10 min.)

3/4 c Pecan halves

Egg Wash:

1 T Real Egg Product (99% egg white)

1 t Water

The Directions:

Preheat your oven to 325 degrees.

If you prefer a larger pie, use a standard 9" pie plate. If you prefer a slightly thicker pie, use an 8" pie plate. (I used an 8" pie plate.)

Lightly flour a clean counter top and unroll the pie crust dough onto the flour. Gently roll the pie crust with your rolling pin until the crust is about 40% bigger. Turn your pie plate upside down onto the dough and cut a circle into the dough that is about 1 inch larger than the widest edge of the pie plate. There should be about 3 inches of scrap dough on every edge.

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Place your new piece of dough inside the pie plate, making sure all the edges are pushed gently against the edges of the pie plate. Brush the top edge of the pie crust with the egg wash.

Whisk together all other ingredients* and pour them into your pie crust. Put your pie into the oven until mostly set in the middle, 60-75 minutes. If the edges of your pie crust begin to brown too much, cover them with foil and continue with the rest of your baking time.

*A note about real egg product:

  • You can find this great product in the dairy section with the butter and cheese (not with the milk). It is in a pouring container like a pint or quart of cream would be. You might be thinking it sounds gross because it is mostly egg whites. Actually, it tastes like normal eggs and is even yellow. This is really a great fat free product and is worth trying if you haven't yet.

Your pie is done when the middle has a little jiggle, sort of like Jell-O. Take the pie out and cool for 2 hours. This pie does even better if you can stick it in the fridge for a while before serving. Voila! Amazing low fat pecan pie!

Makes 8 incredible servings.

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