Thanksgiving dinner 2007: The desserts

Liz Deken's Bourbon Street pecan pie
Tuesday, November 20, 2007 | 1:14 a.m. CST; updated 1:33 a.m. CDT, Tuesday, July 22, 2008

The ingredients

Vegetable oil spray

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1½ cups reduced-fat graham cracker crumbs

(about 24 squares)

3 tablespoons fresh orange juice

¼ teaspoon ground nutmeg

1 cup firmly packed light brown sugar

1 cup dark corn syrup

Egg substitute equivalent to 3 eggs

2 tablespoons bourbon or 1 teaspoon rum extract

1 tablespoon light stick margarine, melted

1 tablespoon grated orange zest

½ teaspoon salt

½ cup chopped pecans

The preparation

Preheat oven to 350 F. Spray 9-inch round pan with vegetable oil spray.

The crust

In a small bowl, combine graham cracker crumbs, orange juice and ground nutmeg with a fork or spoon.

Pour mixture into pie pan. Place a piece of plastic wrap over crumb mixture and press with your hands to spread mixture evenly over bottom and up sides of pie pan (plastic will prevent crumbs from sticking to your hands.) Discard plastic wrap.

The filling

In a medium bowl, combine light brown sugar, dark corn syrup, egg substitute, bourbon, margarine, orange zest and salt. Pour into pie shell; sprinkle with pecans. Cover edge of crust with aluminum foil to keep it from burning.

Place pie on a rimmed baking sheet; bake for 25 minutes. Remove foil and bake for 25 minutes, or until set (center doesn’t jiggle when gently shaken). Let pie cool on cooling rack for 1 hour before serving.

Recipe shared by Liz Deken, American Heart Association

Recipe reprinted with permission from the American Heart Association.

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