Recipe courtesy of Juan-Carlos Cruz
2 hr 5 min
20 min
8 servings

Nutrition Info


Light Pie Shell:


Preheat oven with a pizza stone to 350 degrees F. (The pizza stone will help get a crisp pie crust).

In a large bowl, mix the egg, egg whites, dark corn syrup, sugar substitute, maple syrup, salt, pecans, and vanilla until well blended.

Pour the pecan mixture into the prepared pie shell.

Transfer the pie to the oven and bake for 45 minutes, or until set. Remove from oven and allow to cool.

In a medium bowl, fold the bourbon into the whipped topping.

Carefully cut pie into 8 servings. Garnish each serving with a dollop of the bourbon cream.

Light Pie Shell:

In a large bowl, mix 1 1/4 cups of flour, sugar substitute, baking powder, and salt. Cut the butter into the dough until the butter is in small chunks.

Slowly add the milk and mix with 2 forks until the dough holds together.

Pat the dough into a disk and wrap in plastic wrap. Allow dough to rest in the refrigerator for at least 1 hour.

Remove the dough from the refrigerator and roll out on a lightly floured surface. Place dough into a pie tin. Fold under excess dough and crimp edges. Place back into refrigerator until needed.

Yield: 1 pie shell


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