Light Georgia Pecan Pie – Making the Filling

    Published: 06-16-2009
    Views: 12,253
    TERRIFIC cookbook series author Holly Clegg will demonstrate how to make the filling for the LIght Georgia Pecan Pie.

    Holly Clegg: Hi! I'm Holly Clegg. Today, we're making a light Georgia pecan pie with a honey crunch topping. So let's get busy with this luscious filling. It's so simple to make and a lot of people think that pecan pies is heavy in fat and high in calories. Well, I'm going to show you this trim and terrific version.

    We're going to start with two eggs, and this is so simple, you don't even need a mixer. But it's great to use a whisk, so it gets it together and this is one cup of light corn syrup. The main challenge is getting that all out. And then I'm only using a one fourth of cup of sugar because the corn syrup is sweet enough and I like to add a little flour, so we have two tablespoons of flour that sort of keeps the consistency creamy and then one tablespoon of vanilla. I'm just going to whisk this together. Good way to get that workout going and then for our star ingredient, Georgia pecans. I bet you didn't know that Georgia is the number one pecan producing state and November is Georgia pecan month. So we're going to add one cup of these pecans and mix it together and I bet you thought making a pecan pie is hard and time consuming. Remember, we bought our crust, we just pop in the filling in and then we're going to bake it at 375 for about 40 to 50 minutes and after it's almost done I'm going to show you how to make this decorative honey crunch topping.