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
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
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Step1Heat oven to 375°F.
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Step2In 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.
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Step3Gather 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.
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Step4In 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.
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Step5Bake 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
4Tips from the Betty Crocker Kitchens
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