Light Pecan Pie WW

A fantastic lighter version of the family favorite for half the Points Plus! I had a little trouble layering my phyllo dough they way they described because mine was rectangles, not squares. I also used 2 egg whites and 1 whole egg, just make sure the filling would be 'thick'.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 8  sheets phyllo dough
•  cooking spray
• 3⁄4 cup  halves unsalted pecan halves, chopped
• 4  large eggs, white(s) lightly beaten
• 1⁄3 cup light corn syrup
• 2⁄3 cup  unpacked brown sugar, firmly packed
• 6  tablespoons light butter, melted

Directions

1. Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
2. Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
3. Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.