Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Maple Pecan Pie




Source of Recipe


by Millie, from BH&G Old Fashioned Home Baking


List of Ingredients




3 eggs
1 C Maple Syrup or Maple Syrup Extract (I only use real maple Syrup in this one)
2/3 C sugar
1/3 C butter or margarine melted (I use butter)
1 tsp vanilla
1¼ C pecan halves
1 Pastry for Single~Crust Pie


Recipe



In a lrg bowl use a rotary eater or wire whisk to lightly beat eggs JUST TILL MIXED. Stir in the Syrup, sugar, butter n vanilla.

Mix well. Stir in pecan halves. Set filling aside.

Prepare & roll out Pastry. Line 9” pie plate w/pastry. Trim n crimp the edge of the pastry.

With the pastry shell on the oven rack, pour the filling into the pastry shell.

To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 350° oven for 25 minutes. Remove foil. Bake for 20~25 minutes more or till a knife inserted near the center comes out clean. Completely cool on wire rack. Store, covered in the fridge.

Yield 8 servings.