Maple Pecan Pie

Ingredients

• 0.3 cup butter melted
• 3  eggs 
• 1 cup flour all-purpose gold medal®
• 0.5 teaspoon peppermint flavoring cold
• 1 cup maple syrup 
• 1 cup pecans 
• 0.5 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 1 teaspoon shortening 
• 0.7 cup sugar 

Equipment

• bowl
• sauce pan
• oven
• blender
• aluminum foil
• rolling pin

Directions

1. Heat oven to 375°F.
2. In medium bowl, mix flour and 1/2 teaspoon salt.
3. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
4. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
5. Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
6. In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans.
7. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
8. Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie.
9. Serve pie warm or cool.