Pecan pie
Courtesy photo

When I heard Thursday that the Texas House passed a resolution officially naming pecan pie the state pie, my first thought was, “Wasn’t it already?”

Pecans and Texas just seem to go together. The trees grow well here, and many counties, including Bell, have annual pecan growers contests to see whose nuts are best.

Pie is a great way to showcase the flavor of pecans. This version below is a lighter way to enjoy the nutty goodness, using phyllo dough instead of a more traditional crust.

While it has less fat, it’s still full of flavor and now a true taste of Texas.

Pecan pie


  • 8 sheets phyllo dough
  • Cooking spray
  • ¾ cup pecan halves, chopped lengthwise into 3 pieces each
  • 4 large egg whites, lightly beaten
  • 1/3 cup light corn syrup
  • 2/3 cup unpacked brown sugar, firmly packed
  • 6 tablespoons reduced-calorie margarine, melted


  1. Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
  2. Cut phyllo sheets in half diagonally to form two equal-size triangles. Place one sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you’re covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
  3. Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.

Serves: 8

— Adapted from

Contact M. Clare Haefner at or (254) 501-7551.

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