This is one of the BEST pecan pies I’ve ever had!  Not trying to toot my own horn, but this recipe is awesome!!!

1 cup all-purpose flour

1/4 tsp salt

1/4 cup vegetable shortening

3 to 4 Tbsp ice water

1 cup light corn syrup

3/4 cup egg substitute

2/3 cup packed light brown sugar

1 tsp vanilla

1 cup pecan halves

2 Tbsp semisweet chocolate chips

Combine the flour and salt in a bowl.  Cut in the shortening until mixture is crumbly.  Add the water and mix with a knife just until the mixture forms a ball.  On a lightly floured surface, roll the pastry into a 12 inch circle, then fit into a 9 inch pie plate.  Cover and refrigerate until ready to use.

Preheat oven to 350

Combine the corn syrup, egg substitute, sugar, and vanilla in a medium bowl.  Stir in the pecans and chocolate chips.  Pour into the prepared crust.  Bake until the filling is set and a knife inserted 1 inch from the edge comes out clean, about 50 minutes.  Cool on a rack.  Serve warm or at room temperature.

24 servings for 3 points each.

each serving has 137 calories, 5 g fat, and 1 g fiber