This perennial favorite of the Deep South gets its distinctly sweet flavor from maple syrup and crunchy pecans.


  • 15 oz. (1 pkg.)
    refrigerated pie crust
  • 3 Tbsp.
    butter or margarine
  • 1/2 cup
    firmly packed brown sugar
  • 1/2 cup
    light corn syrup
  • 1/4 cup
    maple syrup
  • 1 tsp.
  • 1 cup (8 oz.)
    Better'n Eggs®
  • 1 cup
    coarsely chopped pecans


  • Heat oven to 375° F. Line 9-inch glass pie plate with pie crust; crimping edges decoratively. Line inside of pie crust with aluminum foil and pie weights (or dried beans). Bake crust for 10 minutes or until the bottom crust looks dry.

  • Meanwhile, in 2 quart saucepan melt butter over medium-low heat. Add brown sugar, corn syrup, maple syrup and vanilla. Cook, stirring occasionally, 1 to 2 minutes until sugar is melted; do not boil. Remove pan from heat. Stir in Better'n Eggs and pecans. Pour Better'n Eggs mixture into baked pie crust.

  • Reduce oven temperature to 275° F. Bake pie for 40 to 45 minutes or until center is soft but set. If necessary cover crust to prevent over browning. Cool completely before serving.

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