Maple Pecan Pie
When I think of Thanksgiving, I automatically think of myself drowning in pie at the dessert table. I hope you think of it that way, too. Every year, I find it's easy to get my hands on a good pumpkin and apple pie, but pecan is really the best when it's homemade. And why would you settle for basic if you're cooking at home? Why not jazz it it up? There's no reason not to. This year, I'm making a maple pecan pie with my favorite Maple Guild maple syrup. I also happened to top this pie with caramel praline ice cream and more maple syrup, all in the spirit of Thanksgiving.
I have been participating in their Maple IT recipe contest all through fall, and this is my final go at winning. It's delicious. And it's super easy.
- 1 1/2 cups pecan halves
- 1 cup The Maple Guild maple syrup
- 3/4 cup dark brown sugar
- 3 large eggs
- 1/4 cup sugar
- 3 tablespoons butter, melted
- 1 1/2 tablespoon all purpose flour
- 1 1/2 teaspoon vanilla extract
- 1 9-inch frozen deep-dish pie crust
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, whisk the maple syrup, brown sugar, eggs granulated sugar, butter, flour and vanilla extract.
3. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over and make sure the pecans are spread evenly throughout.
4. Bake for 45 minutes to 1 hour, until crust is browned and the pie is firm.
5. Top with more syrup and some ice cream because #Thanksgiving.