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


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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.

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