For a lovely, delicious, guilt-free Fall dessert, these skinny pecan pie cookie cups with maple cream will take the cake.
Pecan pie…..the quintessential Southern dessert, is a culinary delight that most of us love but reserve for special occasions. Thanks to my savvy friend Iris (read her impressive culinary profile here), we can have pecan pie that won’t ruin our waistline.
These Fall themed dessert cups have a cookie crumble crust made from pecan sandies, a lighter pecan pie sauce than the original, and fat free whipped cream flavored with maple. Trust me, you won’t miss one thing by substituting pecan pie for one of these treats.
Maple Pecan Pies with Low Fat Maple Cream
2 cups pecan halves
1 cup maple syrup, plus 2 tablespoons, divided
2 tablespoons butter
4 medium eggs
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup fat free half and half
8 pecan sandie cookies, coarsely crumbled
Place pecans in a large skillet over medium-low heat and cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes; set aside. Place 1 cup maple syrup and butter in a small saucepan over medium-low heat; cook 7 minutes or until slightly thickened.
Beat the eggs in a large bowl; whisk in the brown sugar, vanilla, and salt. Gradually whisk
1/4th of the hot maple syrup mixture into the egg mixture, stirring constantly. Stir in remaining maple syrup mixture. Cook over medium heat, stirring constantly 10 minutes or until thickened. Stir in the pecans, reserving 8 pecans; set aside and cool.
In a large cold metal bowl, whip fat free half and half with electric beaters until stiff peaks form. Gently fold in remaining 2 tablespoons maple syrup.
Layer 8 clear (6-ounce) dessert dishes with 1 tablespoon crumbled cookies. Top each with 2 tablespoons maple cream and 1/4 cup pecan mixture. Repeat layers with 1 tablespoon crumbled cookies and 2 tablespoons maple cream. Top each evenly with a dollop of maple cream. Garnish with remaining pecan halves.
Yield: 8 desserts