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Active Time:40 minsCool Time:1 hrTotal Time:2 hrs 50 minsServings:12Jump to Nutrition Facts
Active Time:40 minsCool Time:1 hrTotal Time:2 hrs 50 minsServings:12
Active Time:40 mins
Active Time:
40 mins
Cool Time:1 hr
Cool Time:
1 hr
Total Time:2 hrs 50 mins
Total Time:
2 hrs 50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsYogurt Pie Crust1¼cupsall-purpose flour1cupwhole-wheat pastry flour¼teaspoonsalt12tablespoons(1½sticks)cold unsalted butter, cut into chunks½cupreduced-fat plain Greek yogurt4tablespoonsice waterPecan Custard Pie3largeeggs, divided1tablespoonall-purpose flour4tablespoons(½stick)unsalted butter, melted and cooled½cupbuttermilk½cuppacked light brown sugar¼cupcane syrup or dark corn syrup1teaspoonvanilla extract1¾cupspecan halves, chopped
Cook Mode(Keep screen awake)
Ingredients
Yogurt Pie Crust
1¼cupsall-purpose flour
1cupwhole-wheat pastry flour
¼teaspoonsalt
12tablespoons(1½sticks)cold unsalted butter, cut into chunks
½cupreduced-fat plain Greek yogurt
4tablespoonsice water
Pecan Custard Pie
3largeeggs, divided
1tablespoonall-purpose flour
4tablespoons(½stick)unsalted butter, melted and cooled
½cupbuttermilk
½cuppacked light brown sugar
¼cupcane syrup or dark corn syrup
1teaspoonvanilla extract
1¾cupspecan halves, chopped
Directions
To prepare the crust: Combine all-purpose flour, whole-wheat flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.
To assemble the pie: Preheat oven to 425°F.
Separate 1 egg, placing the white in a small bowl. Place the yolk in a medium bowl. Whisk the egg white with a fork until frothy. Brush the crust with the egg white. Add any remaining white to the bowl with the yolk. Bake the crust until pale golden, about 10 minutes.
Meanwhile, add the remaining 2 eggs to the bowl with the yolk and white and whisk until smooth. Add flour and whisk until smooth. Add butter, buttermilk, brown sugar, cane (or corn) syrup and vanilla and whisk until well incorporated. Stir in pecans.
Reduce oven temperature to 350°. Add the pecan mixture to the crust. Bake the pie until the filling is set and golden brown, about 45 minutes. Transfer the pie to a rack and let cool to room temperature, about 1 hour.
Make ahead
Refrigerate crust for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.
Refrigerate baked pie for up to 2 days.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)316Calories22gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
