Wednesday, May 5, 2010

Maple Pecan Pie

Maple Pecan Pie

With its crunchy pecan topping, sweet silky filling, and robust maple flavor, this maple pecan pie has become a Thanksgiving staple around here. Use only Grade B pure maple syrup for this recipe: Anything less simply will not do.

This recipe is adapted from the maple pecan pie recipe over at Baking Bites:

Maple Pecan Pie

3/4 c brown sugar
1/4 c sugar
1 tbsp all-purpose flour
1/4 tsp salt
3 eggs
1 c maple syrup
1 tbsp butter (melted and cooled)
1 tsp vanilla extract
2 c pecans
1 unbaked pie crust

1. Preheat your oven to 350°.

2. In a large bowl, whisk together the brown sugar, sugar, flour, and salt until they are well combined and free of lumps. Add the eggs and whisk until everything is smooth. Add maple syrup, melted butter, and vanilla extract and whisk until everything is well combined. Stir in the pecans.

3. Pour the pecan mixture into the unbaked pie crust. Place the pie on a baking sheet. Place the baking sheet in the oven and bake for 1 hour or until the center of the pie is set.
  • If you keep it in the fridge, this pie will keep fresh for about a week.

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