Classic Pecan Pie

• CRUST:
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup fat-free milk
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• FILLING:
• 1 large egg
• 4 large egg whites
• 1 cup light or dark-colored corn syrup
• 2/3 cup packed dark brown sugar
• 1/4 teaspoon salt
• 1 cup pecan halves
• 1 teaspoon vanilla extract

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.
2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
4. Preheat oven to 350u0b0.
5. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350u0b0 for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.

flour, sugar, baking powder, salt, milk, butter, cooking spray, egg, egg whites, light, brown sugar, salt, pecan halves, vanilla

Taken from www.myrecipes.com/recipe/classic-pecan-pie-0 (may not work)