Recipe: Maple-Bourbon Pecan Pie
Maple-Bourbon Pecan Pie, from Cooking Light. (Charles Masters)
(CBS News) This recipe comes courtesy of health, nutrition and fitness authority Cooking Light, which offers a lighter approach to some Thanksgiving classics. Cooking Light inspires readers to eat smart and live a healthier lifestyle, by translating cutting-edge nutrition research into recipes and guidance for the home cook.
For more healthy pie recipes go to cookinglight.com.
Maple-Bourbon Pecan Pie
Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.
Yield: Serves 10 (serving size: 1 wedge)
Hands-on: 12 Minutes
Total: 1 Hour, 23 Minutes
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1. Preheat oven to 350 degrees.
2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.
3. Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350 degrees for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.
Amount per serving
Saturated fat: 4.4g
Monounsaturated fat: 7g
Polyunsaturated fat: 3.8g
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