Maple-Bourbon Pecan Pie

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 1 Hour, 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 16.2g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3.8g
  • Protein: 3.3g
  • Carbohydrate: 37.6g
  • Fiber: 1g
  • Cholesterol: 51mg
  • Iron: 0.7mg
  • Sodium: 203mg
  • Calcium: 29mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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