as promised (in my pumpkin pie post), here’s the brand new recipe we used for pecan pie this thanksgiving!
while i love pecan pie almost as much as pumpkin pie, i always dislike using the requisite corn syrup. and although i can somehow always look past the corn syrup and polish off a fair amount of the pie on my own, i’ve often thought about trying a maple syrup version.
so this year we took the plunge and tried a brand new recipe. i liked the flavor even better than the corn syrup version – there’s something about maple syrup that brings out even more deliciousness from the pecans, and it didn’t feel quite so heavy or cloyingly sweet. so enjoy!
one year ago: persimmon pancakes
two years ago: sugar cookie cut-outs
three years ago: butternut squash lasagna
pecan pie
yields one 9″ pie
borrowed from southernfood.com
- 1 x 9″ pie crust
- 3 eggs, beaten
- 1c maple syrup
- 1/2c brown sugar
- 2T melted butter
- 1t vanilla
- 1¼c pecan pieces
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- preheat oven to 350°
- either make or buy your pie crust
- beat the eggs, maple syrup, brown sugar, melted butter, and vanilla with an electric mixer until well combined
- stir in the pecans and pour into a crust
- use aluminum foil to protect the crust (optional – our crust always comes out a little dark if we don’t cover it in foil)
- bake for 35-40 minutes, or until a knife inserted off-center comes out clean