ROSENFELD RECIPES

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MAPLE-BOURBON PECAN PIE RECIPE | MYRECIPES



Maple-Bourbon Pecan Pie Recipe | MyRecipes image

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

Provided by Anthony Rosenfeld

Total Time 1 hours 23 minutes

Yield Serves 10 (serving size: 1 wedge)

Number Of Ingredients 13

½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
¾ cup pecan halves
¼ cup finely chopped pecans
½ cup maple syrup
½ cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
¼ teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Steps:

  • Preheat oven to 350°.
  • 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 : Calories 308 calories, CarbohydrateContent 37.6 g, CholesterolContent 51 mg, FatContent 16.2 g, FiberContent 1 g, ProteinContent 3.3 g, SaturatedFatContent 4.4 g, SodiumContent 203 mg

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