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Maple Pecan Pie in a Jar

Yield: 1 jar (enough for one 9-inch pie)
Start to Finish 10 mins
Maple Pecan Pie in a Jar
Ingredients
  • 2/3  cup  dark-color corn syrup
  • 2/3  cup  sugar
  • 1/3  cup  pure maple syrup or maple-flavor syrup
  • 1/3  cup  butter, melted
  • 1  teaspoon  vanilla
  • 1 3/4  cups  pecan halves, toasted
Directions

1. In a bowl, stir together corn syrup, sugar, maple syrup, butter, and vanilla until well combined. Add pecan halves, stirring to combine. Transfer mixture to a 2 1/2-cup jar. Fasten lid; attach directions for making pie to jar (below).

To Make Pie::

2. Remove pecan mixture from refrigerator; let stand at room temperature for 15 minutes. Preheat oven to 350 degrees F. In a bowl, lightly beat 3 eggs until combined. Add contents of jar to eggs, stirring to combine. Pour filling into an unbaked 9-inch pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover and refrigerate within 2 hours.

From the Test Kitchen
  • Store pie filling in jar in the refrigerator for up to 2 weeks. Make 1 pie (8 servings).
Nutrition Facts (Maple Pecan Pie in a Jar)
  • cal. (kcal) 577,
  • Fat, total (g) 36,
  • chol. (mg) 101,
  • sat. fat (g) 8,
  • carb. (g) 63,
  • Monosaturated fat (g) 17,
  • Polyunsaturated fat (g) 8,
  • fiber (g) 3,
  • sugar (g) 46,
  • pro. (g) 6,
  • vit. A (IU) 340,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 199,
  • Potassium (mg) 183,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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