Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If you don't have a food processor, place the vanilla wafers in a heavy-duty zip-top plastic bag, and crush with a mallet, rolling pin, or wine bottle. To toast the nuts, place in a 350° oven for about 10 minutes.
Ingredients[]
- 40 reduced-fat vanilla wafers
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1 large egg white, lightly beaten
- Cooking spray
- 1/2 cup coarsely chopped pecans, toasted
- 1/3 cup semisweet chocolate chips
- 2/3 cup dark corn syrup
- 1/2 cup packed brown sugar
- 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
Directions[]
- Preheat oven to 350°.
- To prepare crust, place cookies in a food processor; process until finely ground.
- Add 2 tablespoons brown sugar, butter, and egg white; pulse 2 or 3 times or just until moistened.
- Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- Bake at 350° for 5 minutes.
- Cool on a wire rack.
- To prepare filling, sprinkle pecans and chocolate chips into bottom of a prepared crust.
- Combine syrup and remaining 5 ingredients; stir well with a whisk.
- Pour into crust.
- Bake at 350° for 27 minutes or until set.
- Cool on a wire rack.
Yield: 10 servings (serving size: 1 wedge)