Perfect Maple Pecan Pie


Pecan pie is one of those things my mother always made on Thanksgiving day.   This particular version of pecan pie is one I discovered about 10 years ago in Gourmet Magazine (*sniff* miss you Gourmet….) and is made with maple syrup.  I have adjusted it a little over the years.  When you are going to cook with maple syrup, particularly a large amount like in pecan pie, you want to purchase Grade B syrup.   One of my favorite cooking geekery websites Cooking For Engineers has a write up on why.

Perfect Maple Pecan Pie

1 batch Pastry

1 C Maple Syrup
3 eggs
2/3 C Dark Brown Sugar
2 T melted butter (not hot, unless you want scrambled egg pie)
1/8 tsp lemon juice
1 tsp vanilla
1 1/2 C Whole Pecans

Roll out pastry and arrange in pie dish.  Whisk eggs in a bowl.  Then, mix all ingredients together, stirring thoroughly.   Pour into pie shell.   Brush edges with egg white if desired, and bake at 375 for 50 – 55 minutes until a sharp  knife inserted in the center comes out clean.

pecanCooled melted butter added to mixture

pecan1Don’t skimp on the pecans

pecan2One thing I love about pecan pie, besides childhood memories, is that it seems impossible this runny thing will turn into something delicious… yet it does!



One thought on “Perfect Maple Pecan Pie

  1. Pingback: Maple Pecan Ice Cream | eJo

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