Number of Servings: 8
POINTS per serving: 6
8 large sheets phyllo dough
¾ cup pecans, chopped lengthwise into 3 pieces each
4 egg whites, lightly beaten
1/3 cup light corn syrup
2/3 cup firmly packed brown sugar
¼ cup plus 2 tbsp reduced-calorie soft margarine, melted
1. Preheat oven to 350 degrees. Lightly coat a 9-inch round baking pan with cooking spray.
2. Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly spray 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 degrees. Combine filling ingredients in 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.