Recipe: Livin'-Large Pecan Pie

LIVIN'-LARGE PECAN PIE

2 large egg yolks
1 1/2 tablespoons unsalted butter, melted
6 large egg whites
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/4 teaspoons vanilla extract
3/4 cup pecan halves, sliced lengthwise into slivers
1 (9-inch) store-bought reduced-fat, deep-dish pie crust, unbaked

Place the oven rack in the lower-middle position and preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the egg yolks and the melted butter until combined. Add the egg whites and whisk until frothy. Whisk in the corn syrup, sugar and vanilla until the sugar has dissolved. Stir in the pecans. Pour the mixture into the pie crust, place the pie pan on a jellyroll pan.

Bake for 60 to 65 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Cool on a wire rack and serve.

Lean suggestion: Add a scoop of low-fat vanilla ice cream.

Servings: 8
Adapted from source: A Guy's Guide to Great Eating by Don Mauer