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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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