Perfect Maple Pecan Pie

pecanpie

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!

pecanpie2

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One thought on “Perfect Maple Pecan Pie

  1. Pingback: Maple Pecan Ice Cream | eJo

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