This perennial favorite of the Deep South gets its distinctly sweet flavor from maple syrup and crunchy pecans.
Ingredients
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15 oz. (1 pkg.)refrigerated pie crust
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3 Tbsp.butter or margarine
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1/2 cupfirmly packed brown sugar
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1/2 cuplight corn syrup
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1/4 cupmaple syrup
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1 tsp.vanilla
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1 cup (8 oz.)Better'n Eggs®
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1 cupcoarsely chopped pecans
Instructions
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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.
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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.
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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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