Maple Pecan Pie in Wheat-Flavored Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The name Newman was once a staple only in Hollywood; today, it's a staple in kitchens all across the country. That is largely the result of the efforts of two people: Paul Newman, who founded the Newman's Own line of food products in 1982, and his daughte
Ingredients
- 3/4 cup pure maple syrup
- 3/4 cup (packed) golden brown sugar
- 1/2 cup light corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- Wheat-flavored Crust
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
- Position rack in bottom third of oven and preheat to 350 °F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
- Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
- Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
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