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Maple-Bourbon Pecan Pie

Photo: Charles Masters
Hands-on time 12 mins
Total time 1 hr, 23 mins
Yield Serves 10 (serving size: 1 wedge)
Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.

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

Nutrition 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

How to Make It

  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.