Maple Pecan Pie
3 large eggs, beaten
1 1/2 cup pecans, chopped
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup + 2 Tbs pure maple syrup, divided
1/2 cup light corn syrup (Karo or similar)
2 Tbs unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 cup pecan halves, whole meats (enough to cover pie surface in a single layer)
1 unbaked 9-inch deep-dish pie shell (homemade or frozen)
Preheat oven to 450°F.
In a bowl, combine eggs, chopped pecans, sugar, brown sugar, 1/2 cup maple syrup, corn syrup, butter, vanilla and salt. Stir well to combine and pour into unbaked 9-inch pie shell, or a 10-inch tart pan.
In the same bowl, toss 1 cup of pecan halves (whole meats) in remaining 2 Tbs of maple syrup to coat. Arrange pecan halves decoratively on the surface of the pie.
Bake for 10 minutes at 450°F, then lower temperature to 350°F and bake an additional 45 - 50 minutes, or until a knife inserted in the center of the pie comes out clean. Cool completely on a rack before serving.
This recipe is adapted from my Nono's pecan pie recipe, which (though delicious) was mouth-puckering sweet and I always wanted more pecans in the pie than the sugar filling. I think the adaptations work well, even though it is still a very sweet pie.
I generally lay out the best looking pecan halves in the empty pie tin before mixing any of the other ingredients so I have a good idea of how many pecan halves I need for the top of the pie. Set aside those nuts, and chop the broken bits for the filling.
Always make sure your pecans are the freshest available and not rancid. Pecans are best stored in the freezer in an air-tight container or freezer bag if you find you have leftovers after making your pie.
You can also add 1 Tbs of good quality Bourbon to the pie filling mixture if desired.
1 1/2 cup pecans, chopped
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup + 2 Tbs pure maple syrup, divided
1/2 cup light corn syrup (Karo or similar)
2 Tbs unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 cup pecan halves, whole meats (enough to cover pie surface in a single layer)
1 unbaked 9-inch deep-dish pie shell (homemade or frozen)
Preheat oven to 450°F.
In a bowl, combine eggs, chopped pecans, sugar, brown sugar, 1/2 cup maple syrup, corn syrup, butter, vanilla and salt. Stir well to combine and pour into unbaked 9-inch pie shell, or a 10-inch tart pan.
In the same bowl, toss 1 cup of pecan halves (whole meats) in remaining 2 Tbs of maple syrup to coat. Arrange pecan halves decoratively on the surface of the pie.
Bake for 10 minutes at 450°F, then lower temperature to 350°F and bake an additional 45 - 50 minutes, or until a knife inserted in the center of the pie comes out clean. Cool completely on a rack before serving.
This recipe is adapted from my Nono's pecan pie recipe, which (though delicious) was mouth-puckering sweet and I always wanted more pecans in the pie than the sugar filling. I think the adaptations work well, even though it is still a very sweet pie.
I generally lay out the best looking pecan halves in the empty pie tin before mixing any of the other ingredients so I have a good idea of how many pecan halves I need for the top of the pie. Set aside those nuts, and chop the broken bits for the filling.
Always make sure your pecans are the freshest available and not rancid. Pecans are best stored in the freezer in an air-tight container or freezer bag if you find you have leftovers after making your pie.
You can also add 1 Tbs of good quality Bourbon to the pie filling mixture if desired.
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