Pecan Pie with Spiked Cream

Pecan Pie with Spiked Cream
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Filling:
  • ¼ cup maple syrup
  • 1 large egg white
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar
  • + 12 more ingredients
    • ½ cup pecan halves
    • 1 tablespoon bourbon
    • 2 large eggs
    • 3 tablespoons ice water
    • ¼ teaspoon salt
    • 1 cup brown rice syrup or dark corn syrup
    • Topping:
    • 1 teaspoon fresh lemon juice
    • 2/3 cup frozen fat-free whipped topping, thawed
    • 1 cup all-purpose flour, divided
    • Crust:
    • 3 tablespoons vegetable shortening

Preheat oven to 350°. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt ...

View full recipe at My Recipes

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