Maple-Bourbon Pecan Pie

Maple-Bourbon Pecan Pie Recipe
Photo: Charles Masters
Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.

Yield:

Serves 10 (serving size: 1 wedge)
Total time: 1 Hour, 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 23 Minutes

Nutritional Information

Calories 308
Fat 16.2 g
Satfat 4.4 g
Monofat 7 g
Polyfat 3.8 g
Protein 3.3 g
Carbohydrate 37.6 g
Fiber 1 g
Cholesterol 51 mg
Iron 0.7 mg
Sodium 203 mg
Calcium 29 mg

Ingredients

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preparation

1. Preheat oven to 350°.

2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.

3. Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

Note:

Anthony Rosenfeld,

Cooking Light

November 2011
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