pecan pie

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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  1. preheat oven to 350°
  2. either make or buy your pie crust
  3. beat the eggs, maple syrup, brown sugar, melted butter, and vanilla with an electric mixer until well combined
  4. stir in the pecans and pour into a crust
  5. use aluminum foil to protect the crust (optional – our crust always comes out a little dark if we don’t cover it in foil)
  6. bake for 35-40 minutes, or until a knife inserted off-center comes out clean

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