Pecan Pie
Pecan Pie
Show off your baking skills with the Pecan Pie, to share with your friends this winter. Enjoy a lower fat version of this delicious classic made with banana and pecans - eat alone or with a spoonful of low fat cream.
Makes: 12 servings
Preparation time: 15 minutes
Cooking Time: 40 minutes
Ingredient's:
200g of light short crust pastry
150g pecans halves, roughly chopped (reserve a few halves for the top)
4 eggs
85g banana, mashed
1 tsp vanilla essence
50g low fat spread, melted
8g granular canderel sweetener
Juice of 1 orange
-You will need a 20.5cm round loose bottom tart tin
Method:
1. Preheat the oven to 170C/gas 5.
2. Roll the pastry out fairly thinly then use to line the tin. Neaten and trim the edges then fill with parchment paper and baking beans and bake in the oven for about 15-20 minutes until just beginning to turn golden around the edges.
3. Remove the beans and paper and put to one side. Add the eggs, Canderel, banana, vanilla and melted low fat spread to a mixing bowl and beat unit it is all combined then stir though the orange juice and chopped pecans.
4. Pour the mixture into the tart case and top with the pecan halves, and then put in the oven to bake for about 20 minutes until golden and set. Leave to cool as it will continue to set then slice to serve.
Tip: You can reserve the pecan nuts and top after the tart is cooked if you prefer so there is no risk of them burning.
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