Maple Pecan Pie

Maple Pecan Pie ~I found one promising recipe in an old issue of Gourmet that used maple syrup instead of corn syrup. Maple and pecans go amazingly well together, so this recipe sounded like a winner right off the bat. The ingredient list is short and the method here is dead easy. The only real change I made to the original recipe was in the nuts. I used more nuts than the recipe called for and used pecans that had been previously roasted and salted. Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance. Three great pies are Apple Crumb Pie,  Maple Pecan Pie and Banana Cream Pie with Hazelnut Crust

For more pie recipes see 20+ Pies For Thanksgiving Or For more pie recipes here are 10 Pies for Pi Day

Maple Pecan Pie

Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance. 

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: maple, pecan

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Adjust Servings: 8

Calories: 225kcal

Author: Marilyn

Ingredients

Pie Crust:

• 1 cup all purpose flour
• 1/4 tsp salt
• 1 tsp sugar
• 6 tbsp butter chilled in about 6 pieces
• 3-4 tbsp ice water

Filling:

• 1 cup maple syrup
• 3/4 cup brown sugar
• 1/4 cup sugar
• 3 large eggs
• 1 tbsp butter melted and cooled
• 1 tbsp all purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups coarsely chopped roasted and salted pecans

Instructions

Crust:

• Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

Filling:

• Preheat oven to 350F.
• Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
• In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
• Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
• Bake for 60 minutes, until puffed and set.
• Cool completely on a wire rack before slicing.

Notes

© MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 16.8g (6%) | Protein: 3.4g (7%) | Fat: 15g (23%) | Saturated Fat: 3.2g (16%) | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 7.2g | Trans Fat: 0g | Cholesterol: 3.8mg (1%) | Sodium: 72mg (3%) | Potassium: 101mg (3%) | Fiber: 1.5g (6%) | Sugar: 1.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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