Maple Cream Pie with Pecans

Single Pie Crust

2 Cups Flour

2/3 Cup Shortening

2 Tbsp Butter, cold

1 tsp Salt

1 Egg

1 Cup Water, cold

1 tsp Vinegar

Mix flour and salt, cut in shortening and butter. Beat in egg and add water and vinegar. Add about 8 to 9 tablespoons of liquid to flour mixture, until dough comes together. Chill 30 minutes. Bake at 400' for 20 minutes or until golden brown. Let cool.

Maple Whipped Cream

2 Cups Whipping Cream

2 Tbsp Great River Maple Cream

2 Tbsp Powdered Sugar

Beat all ingredients together until peaks form.

Maple Cream Filling

8 oz Cream Cheese

1/4 Cup Butter, softened

1/4 Cup Powdered Sugar

4 oz Great River Maple Cream

Maple Whipped Cream 

3/4 Cup pastured egg product

Beat cream cheese, butter, sugar and maple cream together until smooth. Gradually add egg product and beat for another 2 minutes. Fold in 1/2 of maple whipped cream. Pour into the colled pie shell. Top with remaining whipped cream.

Maple Glazed Pecans

1 Cup Pecans, chop all but 8 pecans

1 Tbsp Butter

1 Tbsp Brown Sugar

1 Tbsp Great River Maple Cream

Preheat oven to 350'

Cover your cookie sheet with parchment paper. Mix all ingredients together and spread out on covered cookie sheet. Bake for 7 minutes and decorate the top of your Maple Cream Pie with pecans.