Maple-Pecan Pie
This recipe uses sugar-free maple syrup instead of corn syrup to deliver more flavor with half the number of carbs in conventional pecan pie recipes.
Prep Time: 25 minutes
Baking Time: 40-45 minutes
Yield: serves 8
Pie Crust Pastry
- 1 1/3 cups all-purpose flour
- 1/3 cup trans-fat-free 67% vegetable oil butter spread, chilled
- 3-4 tablespoons cold water
Pecan Filling
- 3 large eggs, slightly beaten
- 1 cup sugar-free maple-flavored syrup
- 1/4 cup packed Splenda® sweetener & brown sugar blend
- 1/4 cup trans-fat-free 67% vegetable oil butter spread, melted
- 2 teaspoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves, toasted*
- Preheat oven to 350° F. For pie crust, place flour in medium bowl. Using a pastry blender, cut chilled butter spread into flour until crumbly. Sprinkle water, 1 tablespoon at a time, over mixture; gently toss and push together until dough is moistened and forms a ball.
- Place dough between two large sheets of waxed paper. Roll dough from center to edges to form a 12-inch circle. Remove top sheet of waxed paper. Using bottom sheet of paper, turn pastry over and transfer it to 9-inch pie pate. Carefully peel off paper. Gently ease pastry into pie plate. Trim pastry edge to 1/2 inch beyond edge of pie plate. Fold under excess pastry and crimp edge. Refrigerate pie shell while making filling.
- For filling, stir eggs, syrup, brown sugar blend, butter spread, flour and vanilla in large bowl until well combined. Stir in pecans. Pour mixture into pie shell.
- Bake in preheated oven for 40 to 45 minutes or until knife inserted near center comes out clean. If necessary, to prevent over-browning cover edge of pie crust with foil during the last 10 minutes of baking.
- Cool pie on wire rack for up to 2 hours. For longer storage, cover and refrigerate or up to three days. Serves 8.
*To toast pecans, place pecans in a single layer in a shallow baking pan. Bake in a preheated 350ยบ F. oven about 10 minutes. Cool nuts before using.