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Maple Pecan Pie

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By Betty Crocker Kitchens
Updated Oct 6, 2017
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Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!

More About This Recipe

  • When you want pecan pie, this is the recipe to try. Swapping maple syrup in for corn syrup gives the filling a super rich and sweet flavor, and a 1/2 teaspoon of maple flavor added to the scratch-made crust elevates the flavor even more. But what really sets this maple pecan pie apart is the chocolate drizzle at the end. One word of warning: this pie doesn’t last long, so go ahead and indulge in a second piece! By the way, Betty’s got all the tips you need to make the perfect scratch pie crust, even on your first try.

Maple Pecan Pie

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 12
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Ingredients

Maple Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 1/2 teaspoon maple flavor plus cold water to make 3 tablespoons

Pie

  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup real maple syrup or maple-flavored syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
  • Step 
    3
    Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
  • Step 
    4
    In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
  • Step 
    5
    Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.

Nutrition

540 Calories
31g Total Fat
5g Protein
61g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
9g
44%
Trans Fat
2 1/2g
Cholesterol
100mg
33%
Sodium
370mg
16%
Potassium
200mg
6%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
8%
Sugars
44g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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