MAPLE PECAN PIE

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20 min Prep
1 hr 30 min Total
Pie Iconb
8 Servings

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Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!


Ingredient List
    Maple Pastry
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup plus 1 tablespoon shortening
  • Small check mark in a circle icon1/2 teaspoon maple flavor plus cold water to make 3 tablespoons
    Pie
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon1/3 cup butter or margarine, melted
  • Small check mark in a circle icon1 cup real maple syrup or maple-flavored syrup
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 cup pecan halves
  • Small check mark in a circle icon1/4 cup semisweet chocolate chips
  • Small check mark in a circle icon1 teaspoon shortening
Preparation
  1. Heat oven to 375°F.
  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.
  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.
  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.
  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.
Tips
  • Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
  • 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.