Pecan Pie With Spiked Cream

A lighter version of traditional pecan pie. You can use a store bought crust to save time.

• Ready In: 1 hr
• Serves: 10

Ingredients

• Crust

• 1  cup all-purpose flour, divided
• 3  tablespoons  ice water
• 1  teaspoon fresh lemon juice
• 2  tablespoons powdered sugar
• 1⁄4 teaspoon salt
• 3  tablespoons vegetable shortening

• Filling

• 1  cup  brown rice syrup or 1  cup dark corn syrup
• 1⁄4 cup maple syrup
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 2  large eggs
• 1  large  egg white
• 1⁄2 cup pecan halves
• 1  teaspoon vanilla extract

• Topping

• 2⁄3 cup  frozen fat-free whipped topping, thawed
• 1  tablespoon Bourbon

Directions

1. Preheat oven to 350°.
2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
3. Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
4. Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
5. To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
6. To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.