Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.

Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary test

hands-on:
12 mins
total:
1 hr 23 mins
Yield:
Serves 10 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

308 calories; fat 16.2g; saturated fat 4.4g; mono fat 7g; poly fat 3.8g; protein 3.3g; carbohydrates 37.6g; fiber 1g; cholesterol 51mg; iron 0.7mg; sodium 203mg; calcium 29mg.
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