Pecans, chocolate chips, and bourbon compose the classic filling in this pie. Paper-thin phyllo dough is layered with breadcrumbs to create a light, crisp crust for this traditionally heavy dessert.
7 sheets phyllo dough, thawed
2 tablespoons dry breadcrumbs
2/3 cup light-or dark-colored corn syrup
1/2 cup packed dark brown sugar
1/3 cup bourbon
1/4 teaspoon salt
3 large egg whites
2 large eggs
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
To prepare crust, coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep it from drying), place in the pie plate with edge overlapping plate rim. Lightly coat phyllo sheet with cooking spray; sprinkle phyllo with 1 teaspoon breadcrumbs. Place another sheet of phyllo over the first sheet in a crisscross design, and lightly coat with cooking spray. Sprinkle phyllo with 1 teaspoon breadcrumbs. Repeat the process with 4 phyllo sheets, cooking spray, and 4 teaspoons breadcrumbs. Top with the remaining phyllo sheet, and coat with cooking spray; fold the edges over. Set the pie plate aside.
To prepare the filling, combine the corn syrup and next 5 ingredients (corn syrup through eggs) in a large bowl, stirring with a whisk until mixture is well blended. Stir in the pecans, chocolate chips, and vanilla. Pour mixture into prepared crust. Bake at 350 degrees F for 25 minutes or until lightly browned; cover with foil, and bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool the pie on a wire rack.
Yield: 8 servings (serving size: 1 wedge).
Calories 303 (28% from fat); Fat 9.3g (sat 2g, mono 4.6g, poly 2g); Protein 5.2g; Carb 49g; Fiber 1.4g; Chol 53mg; Iron 1.5mg; Sodium 244mg; Calc 32mg