Pecan pie is one of the richest desserts you can eat, in all its forms – I recently came across a recipe for pecan pie bars that contained 74 grams of fat each! This lower fat version contains less than 8 grams per square, most of which comes from the pecans, which contain heart-healthy fat; that means they have less than one gram of saturated fat. The rest is the good stuff! With the addition of whole wheat in the simple press-in crust, these are proof that you don’t have to eliminate sweet treats when eating a healthy diet.
Whole wheat flour adds fiber, nuttiness and sturdiness to the base; feel free to substitute all-purpose if that’s what you have in your kitchen.
Pecan Pie Squares
1/4 cup butter, softened
1/3 cup packed brown sugar
1 cup whole wheat flour
1 large egg + 2 egg whites (or 2 large eggs)
1/2 cup packed brown sugar
3/4 cup corn syrup
1 tsp. vanilla
1 tbsp. flour
1/4 tsp. salt
1 cup pecan halves
Preheat oven to 350F. In a medium bowl, beat butter and brown sugar until creamy. Add flour and salt and stir until well combined and crumbly. Press into the bottom of an 8″x 8″ pan that has been sprayed with nonstick spray. Bake for 12—15 minutes, until pale golden around the edges.
In the same bowl (no need to wash it), combine eggs, (or egg + whites), brown sugar, corn syrup and vanilla and mix until smooth. Add flour and salt and stir until well blended.
Arrange the pecans evenly over the crust and pour the filling over top. Bake for 30—35 minutes, until puffed and golden. Cool in the pan on a wire rack. Makes 16 squares.
Per square: 195 calories, 7.8 g fat (0.9 g saturated fat, 4.9 g monounsaturated fat, 1.5 g polyunsaturated fat), 30.4 g carbohydrates, 13.5 mg cholesterol, 99.5 mg sodium, 1 g fiber. 35% calories from fat.
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