Maple Syrup Pecan Pie

Name: Maple Syrup Pecan Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1/2 vodka pie crust, Vodka Pie Crust; 3 eggs; 1 cup light brown sugar, packed; 1 cup pure maple syrup; 4 tablespoons unsalted butter, melted; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 cups pecans, coarsely chopped

Submitted by StevenHB

"Serving Ideas : Warm briefly just before serving Adapted from: Elinor Klivans' Bake and Freeze Desserts. Make this with half of Recipe #452912"

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 8

ingredients

¹⁄₂ vodka pie crust, Vodka Pie Crust
3 eggs
1 cup light brown sugar, packed
1 cup pure maple syrup
4 tablespoons unsalted butter, melted
¹⁄₄ teaspoon salt
1 teaspoon vanilla extract
2 cups pecans, coarsely chopped

directions

Maple syrup: Preferred grades are C, B, and A, in that order.
Lightly grease a ten-inch pie pan and put the pie crust in it.
Set the oven at 400°F to preheat.
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.
I’ll frequently microwave the filling at this point just until it’s warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don’t overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
Pour the filling into the pie crust and transfer to the oven.
Bake the pie for 10 minutes.
Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
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 (I've never actually done this).
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°F oven for ten minutes before serving.

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Reviews

Absolutely wonderful, excellent recipe! And we are picky about pecan pie at my house. Nice to find a recipe that tastes like pecan pie but doesn't use corn syrup. I used Grade B maple syrup (Whole Foods carries it) and Recipe #117324. Only change I made was to use pecan halves and arrange in circles on top cause I think it looks nice. Served on Thanksgiving to rave reviews. Didn't try the freezing directions but appreciate the great idea. Thanks for sharing your recipe!

LonghornMama
This filling in this recipe is very finicky. The first time I tried it the filling had the perfect gel-like consistency that I was looking for. But the second time, I think I microwaved the filling a little too long and the end result was kinda mushy.

Laumas1016
The taste is fantastic. Getting it to set in the center, though, is tricky. I made this twice - the first time it did not set in the middle at all. The second time it was still really soft in the middle, even though I boiled the syrup, sugar, and butter together for 30 sec to thicken before combining with the other ingredients. Perhaps I could try boiling for a minute to see if that'll help.

origamifreak