>Maple Pecan Pie Recipe


GREAT Holiday Recipe Featuring
Imitation Maple Extract

Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods — not just baked goods. They’re concentrated, true-to life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations.

21385 (2 fl. oz./59 mL)

Maple Pecan Pie
This decadent pie is the perfect ending to any holiday meal.
Our Maple Pecan Pie features Watkins Maple Extract, Original Double-Strength Vanilla and Baking Cocoa.

1 cup/250 mL all-purpose flour
1/3 cup/80 mL plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla

3/4 cup/180 mL Homemade Maple Syrup (recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle
1 tbsp/15 mL Watkins Baking Cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Cooking Directions

Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Heat oven to 350°F/180°C. Beat the syrups, sugar, butter, eggs and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Homemade Maple Syrup
Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Chocolate Icing
Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Published in: on December 7, 2010 at 3:50 pm  Leave a Comment  

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