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Pillsbury Pie Crust
Pillsbury™ Refrigerated Pie Crust (from a 15 oz box)
cup sugar free breakfast syrup
cup sugar free caramel ice cream topping (as thick as you can find, from a jar not a squeeze bottle)
Preheat oven to 350° F. Unroll pie crust and fit it to a 9-inch glass pie pan. Roll edges over once and flute. Set aside.
Mix 2 tablespoons of the syrup with the cornstarch and stir until completely smooth and no lumps remain. Add eggs to the bowl of a stand mixer and mix. Add the syrup-cornstarch mixture to the eggs, along with the remaining syrup, caramel, and vanilla. While continuing to mix on low speed, slowly add melted butter. Beat on low for 2 minutes until mixture is smooth and slightly bubbly. Remove bowl from mixer and stir pecan halves in by hand. Pour mixture into pie crust and bake for 30 minutes.
After 30 minutes, cover edges with foil and continue to bake another 10 to 15 minutes, until pie is set.
Remove from oven and cool completely, then refrigerate 2 hours before cutting and serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A few sugarless ingredients are all you need to mix up this sweet and easy sugar-free pecan pie just in time for the holidays.The words "sugar free" and "pie" aren't usually besties.But we listened to Tablespoon readers who commented on other sugar-free pecan pie recipes, and we devised one that's as sweet, simple and enjoyable as a traditional pecan pies.I found this snazzy foil thingie at my grocery store to cover the crust edges while baking, but you can use regular foil just as easily.Add some sugar-free whipped cream or ice cream, and a pecan or two just because.And that, pie pals, is a wrap!
Maple Pecan Pie
Both maple and pecans are quintessential American flavors. And when you combine them, the results are pure magic. Maple's sweet woodsy notes complement the rich buttery flavor of pecans. And in this easy Maple Pecan Pie they're spiked with the lightest touch of bourbon and nestled together in a flaky, buttery crust.
Along with Slow-Roasted Turkey, Maple-Glazed Vegetables and Pumpkin Custard, this pie always makes it to our Thanksgiving table.
Maple Pecan Pie
How can you make an already perfect pecan pie better? By adding maple syrup to the mix, of course!
All-purpose flour, for dusting
plus 1/4 cup pure maple syrup
heaping cup chopped pecans
- Preheat the oven to 350 ̊. Roll out the dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it&rsquos a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan. Gently press the dough against the sides of the pan, then build up the edges of the dough above the rim of the dish to hold in the bubbly filling crimp with your fingers.
- Mix the granulated sugar, corn syrup, 1/3 cup maple syrup, the melted butter, eggs, brown sugar, vanilla and salt in a large bowl.
- Pour the pecans into the bottom of the pie crust. Pour the syrup mixture over the top. Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and continue baking until only slightly jiggly and the crust is golden brown, about 40 minutes. (Cover again with foil if the crust or pecans begin to darken too much.) Allow to cool for several hours or overnight.
- Make the glaze: Mix the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl until smooth. Drizzle on the pie.
Be sure to divide the pie dough into two balls for this recipe. This will give you enough dough to build up the edges and prevent the filling from bubbling over.
Pecan Pie Recipe Ingredients
This recipe calls for the usual ingredients as well as an unusual one – maple syrup. The maple syrup provides additional sweetness and an unexpected yet delicious flavor in this pecan pie recipe.
Here’s a quick look at what you’ll need to make this pie:
- unbaked refrigerated pie crust or make your own
- maple syrup – this is the real stuff, don’t use pancake syrup
- light corn syrup – dark corn syrup can also be used
- brown sugar- light or dark brown sugar will work
- unsalted butter
- ground cinnamon
- vanilla extract – or use vanilla bean paste for really amazing vanilla flavor
- pecans- roughly chopped
- Pate Brisee for Maple Bourbon Pecan Pie
- All-purpose flour, for dusting work surface
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 large whole eggs, plus 2 large egg yolks
- 1 cup plus 2 tablespoons dark corn syrup
- 1/2 cup pure maple syrup
- 2 tablespoons bourbon or dark rum
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (5 1/4 ounces) pecan halves
- 2 tablespoons heavy cream
- Whipped cream (optional)
On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell arrange remaining pecan halves on top of pie.
Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.