Low Calorie Pecan Pie

This Low Calorie Pecan Pie recipe is a lighter take on a classic dessert. Each slice delivers the same warm, rich taste you love!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• More Holiday Recipes You'll Love
• Low Calorie Pecan Pie

Check out my Low Calorie Key Lime Pie and my Low Calorie Pie Crust for more holiday dessert recipes.

Move over pumpkin pie and apple pie! This low calorie pecan pie is a great dessert option for those watching their calorie intake. Traditional pecan pie recipes can be high in sugar and calories.

I've replaced the standard pie crust with whole wheat flour and unsweetened applesauce. The filling is sweetened with a combination of natural sweetener and honey, with a perfect blend of chopped pecans and a hint of vanilla extract. There's no need for corn syrup or white sugar. 

Why You'll Love This Recipe

• Despite being a lighter version, this pecan pie has the rich and nutty flavors that make pecan pie an awesome Thanksgiving dessert.
• This homemade pecan pie is straightforward and easy to follow, making it a good classic pecan pie for the holiday season.
• It's the best pecan pie recipe and perfect holiday dessert! It has a gooey filling and will become a family favorite!

Ingredients You'll Need

For the Crust:

• Whole Wheat Flour: A batter alternative to traditional all-purpose flour.
• Unsweetened Applesauce: Used in place of butter often found in pie crusts. It still providing moisture and a tender texture.
• Salt: Added for flavor and to enhance the overall taste of the crust.
• Cold Water: Essential for binding the crust ingredients together and forming a dough.

For the Filling:

• Granulated Sweetener (Granulated Sugar Substitute): This zero calorie sweetener is used in the filling. You can also use brown sugar or coconut sugar.
• Honey: Adds natural sweetness and flavor to the filling. You can also use pure maple syrup.
• Unsalted Butter (in moderation): While butter is included in the filling, this recipe uses it in moderation.
• Eggs: Provide structure and help bind the filling together. 
• Vanilla Extract: Enhances the flavor of the pie.
• Chopped Pecans: Provide a rich, nutty flavor.

Step-By-Step Instructions

Step 1: In a mixing bowl, combine the whole wheat flour and salt.

Step 2: Add the cold water and unsweetened applesauce to the mixture. Mix until a dough forms.

Step 3: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Step 4: Preheat your oven to 350 °F.

Step 5: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.

Step 6: Transfer the rolled-out crust to the pie pan and press it into the bottom and up the sides. Trim any excess crust.

Step 7: In a separate mixing bowl, whisk together the granulated sweetener, honey, melted butter, eggs, and vanilla extract until well combined.

Step 8: Stir in the chopped pecans.

Step 9: Pour the pecan filling into the prepared pie crust.

Step 10: Place the pie in the middle of the oven and bake in the preheated oven for 35-40 minutes or until the filling is set. You can check for doneness by gently shaking the pie; it should only have a slight jiggle in the center.

Step 11: If the crust edges start to brown too quickly, you can cover them with aluminum foil to prevent over-browning.

Step 12: Allow the pie to cool completely on a cooling rack before slicing and serving.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Opt for high-quality whole wheat flour, pure vanilla extract, and fresh pecans for the best flavor and texture.
• Allowing the low calorie pie crust dough to chill in the refrigerator helps it firm up and become easier to work with. This step ensures a flakier crust.
• To prevent a soggy crust, you can lightly brush the pie crust with a beaten egg white before adding the filling. This creates a protective barrier that helps maintain the crust's texture.
• Let the pie plate cool completely on a wire rack before slicing. This allows the filling to set further and makes for neater slices.

Variations

• Crustless: Skip the crust entirely to eliminate the calories from the crust. Prepare the pecan pie filling as directed in the original recipe and bake it in a pie dish.
• Greek Yogurt Filling: Replace some or all of the butter and eggs in the filling with Greek yogurt. This substitution reduces the calorie content while adding a creamy texture. 
• Portion Size: Make mini pecan pies in a muffin tin instead of a full-sized pie.

Storing & Freezing

Storing: If you plan to eat the pie within 1-2 days, you can store it at room temperature, covered with plastic wrap or aluminum foil, or in an airtight container. Pecan pie can be refrigerated for up to 3-4 days.

Freezing: Allow the pecan pie to cool completely to room temperature before freezing. Wrap the whole pie or individual slices tightly with plastic wrap or aluminum foil. Place the wrapped pie or slices in a resealable freezer bag or an airtight container. Pecan pie can typically be stored in the freezer for up to 2-3 months.

Thawing: t's best to thaw it in the refrigerator for several hours or overnight. Once thawed, you can bring it to room temperature before serving. If you prefer your pecan pie warm, you can reheat it in a preheated oven at a low temperature (around 250 °F) for about 15-20 minutes. 

Recipe FAQ's

More Holiday Recipes You'll Love

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