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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 1/2 | teaspoon maple flavor plus cold water to make 3 tablespoons |
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| 2/3 | cup sugar |
| 1/3 | cup butter or margarine, melted |
| 1 | cup real maple syrup or maple-flavored syrup |
| 1/2 | teaspoon salt |
| 3 | eggs |
| 1 | cup pecan halves |
| 1/4 | cup semisweet chocolate chips |
| 1 | teaspoon shortening |
| 1. | Heat oven to 375°F. |
| 2. | In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. |
| 3. | Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. |
| 4. | In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. |
| 5. | Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool. |
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| Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time. |
Nutrition Information:
540 ( 280); 31g ( 9g, 2 1/2g); 100mg; 370mg; 61g ( 2g, 44g); 5g 8%; 0%; 6%; 10% 1 ; 3 ; 0 ; 6 4