Maple-Bourbon Pecan Pie (Cooking Light)

By Shelly17

Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 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

Preparation

Step 1

1. Preheat oven to 350°.

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° 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.