This yummy pecan pie is made with maple syrup instead of corn syrup.
|1||9-inch unbaked Tenderflake pie shell|
|3/4 cup||brown sugar|
|2 1/2 tbsp||flour|
|1 tsp||vanilla extract|
|3/4 cup||maple syrup|
|1 1/2 tbsp||amaretto liquor (optional)|
|3 tbsp||salted butter|
|1 1/2 cups||pecan halves|
|1/2 cup||semi-sweet chocolate chips|
Preheat oven to 350 degrees F.
Remove 1 Tenderflake pie shell from the box and place it on a baking tray that has been lined with tin foil. The shell will need to defrost for 10-15 minutes.
Add eggs to the bowl of a stand mixer and beat for 1 minute.
Add in the brown sugar, flour, vanilla extract, maple syrup and amaretto and mix on a low setting until combined.
Heat butter in a bowl in the microwave until barely melted, then add to mixer.
Mix in the pecans and chocolate chips until just combined.
Pour the mixture into the defrosted pie shell, and use a spatula to evenly distribute the ingredients.
Wrap the crust of the pie with strips of tin foil to prevent burning.
Bake for 50 to 60 minutes.
Allow to cool before serving.
This recipe originally appeared on InSearchOfYummyness.com
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