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Maple Syrup Pecan Pie

To Easy Maple Syrup Pecan Pie

A classic Thanksgiving pie, sweet and tasty.













Trans-fat Free


1 each pie shell (9 inch)
3 large eggs
1 cup brown sugar
light, packed
1 cup maple syrup
4 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups pecans
coarsely chopped


Lightly grease a ten-inch pie pan and put the pie crust in.

Set the oven at 400℉ (200℃) to pre-heat. Position a rack to the middle.

In a bowl, beat the eggs until they are combined. Add the sugar and mix well. Stir in the maple syrup, butter, salt, vanilla, and pecans. Pour the filling into the pie crust and tranfer to the oven.

Bake the pie for 10 minutes. Reduce the temparature to 350 and bake for an additional 30 to 35 minutes or until the filling is set.

Give the pie a gentle shake; the center should remain firm. Let the pie sit at room temperature to cool completely.

To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. Gently press the foil against the pie.

Freeze for up to two months. Defrost the wrapped pie at room temperature.

Uncover the pie and warm in a 300-degree oven for ten minutes before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 30165% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 164mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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