Recipe Ingredients
- 1 Pillsbury Refrigerated Pie Crust
- 4 oz. unsalted butter
- 1/4 cup maple syrup
- 2 tablespoons honey
- 2 tablespoons white miso
- 3/4 cup light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups raw pecans
Recipe Directions
- Preheat the oven to 425F (220C) degrees. Place a baking tray into the oven to preheat. The baking tray should be able to fit a 9-inch pie pan.
- Heat a small pot over medium-low heat. Melt butter until browned, about 5 minutes.
- Add maple syrup, making sure to constantly stir, for 3 minutes or until slightly thickened.
- Remove from heat then add honey and white miso. Whisk until smooth. Set aside to cool.
- In a medium mixing bowl, combine sugar, eggs, and vanilla extract. Mix until smooth.
- Slowly add the syrup to the egg mixture, making sure to constantly whisk.
- Line a pie pan with Pillsbury's refrigerated pie crust. Crimp the edges, if desired.
- Add the pecans to the pie dough and pour in the filling.
- Place the pie pan onto the preheated baking tray and bake at 425F (220C) for 10 minutes. Reduce the oven temperature to 350F (175C) for 35 minutes or until the crust is golden brown.
- Remove from the oven and cool for at least 2 hours before serving. The pie can be made a day in advance and chilled in the refrigerator.
