MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
MAPLE-PECAN PIE
Categories Nut Dessert Bake Christmas Valentine's Day Pecan Winter Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
MAPLE PECAN PIE
Provided by Ina Garten
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
- In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
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