Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
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
How to Make It
Preheat oven to 350°.
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.
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.
Loved this recipe! Very easy and delicious! It's less sweet than traditional pecan pie, but very flavorful. The recipe isn't clear about this, but I blended the chopped nuts into the filling and spread the pecan halves across the top of the pie, as shown in the picture. My sister said it looked like I bought it from a bakery!
This may be a stupid question, but I am assuming you combine the chopped pecans only into the filling and after you fill the crust, arrange the halves on top like pictured. It does not specify this in the instructions but I can't imagine any other way that makes sense?