Maple Pecan Pie
A pecan pie made with real maple syrup and no Karo syrup. I've been tweaking this recipe for a couple years now, but I'm finally where I want it to be.
This recipe is in my new cookbook and it's wonderful for a Thanksgiving dessert!
MAPLE PECAN PIE
Makes 1 (9-inch) pie
I love this recipe because it uses maple syrup instead of corn syrup.
The whiskey is optional, and it adds another layer of flavor.
1 (9-inch) unbaked pie shell
Filling
1 cup maple syrup
1 tablespoon whiskey
3 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla bean paste or
vanilla extract
¾ cup brown sugar
2 tablespoons flour
¼ teaspoon salt
1½ cup chopped pecans
In a bowl, whisk together all filling ingredients except the pecans.
Place pecans in unbaked pie shell and pour syrup mixture over pecans.
Bake at 350°F for 45-50 minutes, or until top starts to puff up and center seems set.
Enjoy!
Hope
I'd love to hear feedback if you make this recipe! I'll take the good and the bad:) Tag recipes on instagram with #hopestable.
