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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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My old 'tried and true' pecan pie recipe was the Ann Lander's recipe. I've replaced it with this one....chocolate and maple syrup make this pecan pie a whole new deal. This is a Betty Crocker recipe. Ingredients:
1 prepared pie crust, unbaked |
2/3 cup sugar |
1/3 cup butter, melted |
1 cup real maple syrup |
1/2 teaspoon salt |
3 eggs |
1 cup pecan halves |
1/4 cup semi-sweet chocolate chips |
1 teaspoon shortening |
Directions:
1. Heat oven to 375°.
2. In a medium bowl, beat sugar, butter, syrup, salt and eggs with hand beater or wire whisk until smooth. Stir in pecans. Pour into crust-lined pie plate.
3. Bake 15 minutes. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning. Bake 25 to 35 minutes longer or until filling is set. Cool 15 minutes.
4. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high, 1 minute. Stir until smooth; drizzle over top of pie. Serve pie warm or cool. Store it in the fridge if there are leftovers.
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