Maple Syrup Pecan Pie
A classic Thanksgiving pie, sweet and tasty.
Yield
12 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 1 | cup |
maple syrup
pure |
|
| 4 | tablespoons |
butter
melted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 237 | ml |
maple syrup
pure |
|
| 6E+1 | ml |
butter
melted |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
pecans
coarsely chopped |
|
Directions
Lightly grease a ten-inch pie pan and put the pie crust in.
Set the oven at 400℉ (200℃) to pre-heat. Position a rack to the middle.
In a bowl, beat the eggs until they are combined. Add the sugar and mix well. Stir in the maple syrup, butter, salt, vanilla, and pecans. Pour the filling into the pie crust and tranfer to the oven.
Bake the pie for 10 minutes. Reduce the temparature to 350 and bake for an additional 30 to 35 minutes or until the filling is set.
Give the pie a gentle shake; the center should remain firm. Let the pie sit at room temperature to cool completely.
To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. Gently press the foil against the pie.
Freeze for up to two months. Defrost the wrapped pie at room temperature.
Uncover the pie and warm in a 300-degree oven for ten minutes before serving.
