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Triple Pecan Pie with Maple

 
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There are ground pecans in the shell, there are chopped pecans in the maple-brown sugar filling, and there are maple candied pecans arranged on top. The sweetness comes from both dark brown sugar and maple syrup, and there are some chopped dried cherries and rum added into the filling as well. A classic pecan pie is twisted with a modern way to make it more delicious and appealing, and everyone will give you a big "wow".

Yield

12

servings

Prep

15

min

Cook

35

min

Ready

2

hrs

Trans-fat Free, Low Sodium
 

Ingredients

For the crust:
1 large egg yolks
2 tablespoons butter, unsalted
melted
2 tablespoons olive oil
or canola oil, walnut oil
1 tablespoon water
iced
½ cup pecans
1 tablespoon brown sugar
or sugar
¼ teaspoon salt
1 ⅛ cups whole-wheat pastry flour
or all-purpose, or half of each kind
For the filling and topping:
2 large eggs
1 tablespoon olive oil
or canola oil, walnut oil
cup maple syrup
cup brown sugar, dark
packed
*
½ tablespoon dark rum
1 ½ cups pecans
divided, 1/2 cup chopped and 1 cup halved
½ cup cherries, dried
or dried cranberries, chopped
*

Directions

Preheat the oven to 400℉ (200℃). Butter a 9-inch tart pan or pie plate very well and set aside.

First gather together the ingredients to make the crust.

In a small bowl, mix together the egg yolk, butter, olive oil and water until well combined.

In a food processor, add ½ cup pecans and sugar, process until coarse meal forms.

In a food processor, add 1/2 cup pecans and sugar.
Until coarse meal forms.

Add the flour and ¼ teaspoon of salt and keep processing until well mixed.

Pour the egg yolk mixture, and process until mix well.

Transfer the mixture

Transfer the mixture evenly into the prepared tart pan or pie plate that's placed onto a baking sheet.

Press the mixture firmly into the bottom and all the way up sides to form a crust.

Press the mixture firmly
Bake the crust

Bake the crust for about 15 minutes until the edges start to brown.

Remove the crust from the oven and reduce the temperature to 350℉ (180℃).

While the crust is baking, prepare the filling and topping:

While the crust is baking, prepare the filling and topping:

In a large bowl, add the eggs, maple syrup, brown sugar, rum, 1 tablespoon oil and ¼ teaspoon salt, and whisk until smooth and well combined.

Reserve ¼ cup of the mixture in a measuring cup.

Add ½ cup chopped pecans and dried cherries or cranberries into the large bowl and mix well.

In a large bowl, add the eggs, maple syrup,
Add 1/2 cup chopped pecans into the large bowl,

Add 1 cup of halved pecans and ¼ cup reserved maple mixture into another bowl.

Make the candied pecan halves.

Mix until pecans are well coated by maple mixture.

Before you pour the filling into the crust, if you find that there are cracks in the crust, fill the cracks with some flour, then use the back of a spoon or a brush to smooth it out.

Pour the filling into the prepared crust, then arrange the candies pecan halves neatly over the filling.

Pour the filling into the prepared crust,
then arrange the candies pecan halves neatly over the filling.

Bake in the 350℉ (180℃) F oven for 30 to 35 minutes until the filling is set.

Remove the tart from the oven and let cool on a wire rack for 15 minutes.

Baking process...

If you use a tart pan with a removable bottom, remove the sides of the pan. The sides may be have a few spots that are stuck at the bottom, use a small knife to gently help.

Allow the tart to cool completely before cutting, about 1 to 1½ hours.

If you use a tart pan with a removable bottom,
Cut into wedges and enjoy.

The tart can be kept in the refrigerator for a few days.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 26067% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 63mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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