One of my favorite parts of this dessert is the
maple syrup in the whipping cream
One pastry (use our pie crust recipe that is
healthy for you)
For the filling:
½ C firmly packed dark brown sugar
2 T all-purpose flou
pinch of salt
½ C maple syrup
½ C corn syrup
3 eggs
1 T butter, melted
3 C pecan halves, lightly toasted
1 T powered sugar
1 C heavy whipping cream
¼ C maple syrup, chilled

Preheat oven to 400 degrees
To make filling, in a bowl, whisk together the
brown sugar, glour, salt, maple syrup, dark corn
syrup, eggs, and melted butter until well combined.
On a floured work surface, roll out the dough
into a 13 inch round. Transfer to an 11 inch tart
pan. Place the pan on a baking sheet.
Spread the pecans in the shell. Pour in the
filling and bake for about 15 minutes. Reduce the
oven temp to 350 degrees and bake until the pastry
is golden brown and the filling is set, 15-20 min
longer. Let cool before serving
In a bowl, whip together the cream and maple
syrup until soft peads form. Place in a serving bowl
and pass at the table.

1 1/3 c. flour
1/2 tsp. salt
1/3 c. oil (Puritan, Canola, etc.)
3 tbsp. skim milk

Combine flour and salt in bowl. Blend oil and milk in
bowl. Add to flour mixture. Stir with fork until forms large
clumps. Press into ball. Flatten to form 5-6 inch “pancake”.
Roll between sheets of wax paper. Peel off top sheet. Flip into
9 inch pie pan. Remove other sheet. Press dough into pie
plate. Trim and flute.