Bourbon-pecan pie

Makes one (9-inch) pie

Even thought this pecan pie brags about its Southern roots, rebels will find it low on sugar. But that's the secret that makes this traditional pie so good for you. Once the excessive sweetness is removed, you're left with a custard base made with eggs, which raises your good cholesterol. The pecans are packed with healthy oils and plenty of fiber. Between the custard, fiber and the low-sugar content, you won't need more than one piece to be satisfied. That way, you get all the health benefits without overeating.

3 eggs, lightly beaten
1-1/2 cups brown sugar
1/3 unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pastry pie shell
1-1/4 cups coarsely chopped pecans

Preheat oven to 375. Mix together eggs, sugar, butter, bourbon, vanilla and salt until well blended. Using a fork, prick sides and bottom of the pie shell at 1/2-inch intervals.

Spread pecans on the bottom of the pastry; pour the egg-syrup mixture over them. Bake in the preheated oven for 30 to 40 minutes, until just set but still slightly loose in the center. The pie will finish setting as it cools. Remove from oven; cool on a cooling rack before serving .

Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock ( Alfred A. Knopf, $29.95)

Nutrition facts per Æ of pie: 560 calories, 39 g fat, 12 g saturated fat, 195 mg cholesterol, 43 g carbohydrates, 8 g protein, 592 mg sodium, 3 g fiber