Ellie Krieger’s Pecan Pie
1/2 cup mashed cooked sweet potato (about 1/2 medium sweet potato)
1/2 cup dark brown sugar
1/2 cup dark brown corn syrup
1/3 cup fat-free evaporated milk
2 large eggs
11/2 teaspoons vanilla extract
1/4 teaspoon salt
1 recipe Better Basic Pie Crust (page 276)
1 large egg white
11/2 cups pecan halves
1 cup whipped cream, optional
Preheat the oven to 350°F.
In a large bowl, whisk together the sweet potato, brown sugar, corn syrup, evaporated milk, eggs, vanilla, and salt until smooth.
Brush the edges of the pie crust with egg white and pour the filling over the crust. Scatter the pecans evenly over the top of the filling. Bake until the filling is just set in the center, 50 to 55 minutes. Cool completely and serve with whipped cream, if desired.
Makes 8 servings
Serving size 1/8 pie
Per Serving Calories 390; Total Fat 20 g (Sat Fat 5 g, Mono Fat 9.5 g, Poly Fat 4.5 g); Protein 7 g; Carb 49 g; Fiber 3 g; Cholesterol 70 mg; Sodium 220 mg