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Thanksgiving: Maple-Pecan Pie

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Sweet, rich, and unabashedly decadent, this should be the standard against which all pecan pies are measured. Serve with vanilla ice cream."

List of Ingredients

â—¦ ½ recipe pie dough
â—¦ 3 eggs, at room temperature
â—¦ 1 cup pure maple syrup, at room temperature
â—¦ ½ cup firmly packed brown sugar
â—¦ Pinch of salt
â—¦ 1 teaspoon vanilla extract
â—¦ 1 tablespoon unbleached all-purpose flour
â—¦ 1 â…” cups pecan halves



Recipe

Prepare the pie shell according to the directions, line a 9-inch pie plate with the pastry, and refrigerate.

Preheat the oven to 425° F.
Beat the eggs on high speed with an electric mixer for 2 minutes. Add the maple syrup, sugar, salt, vanilla, and flour and beat for another minute. Spread the pecans in the pie shell, then slowly pour in the egg mixture.

Bake on the center rack of the oven for 10 minutes.
Lower the oven temperature to 375° F, and bake for another 30 minutes. When done, the pie will be golden, puffed, and not soupy in the middle. Let cool on a rack before slicing.

Makes 8 to 10 servings