Friday, November 23, 2012
Maple pecan pie
I think this pecan pie was the star of our Thanksgiving dinner this year. I know that I had a very difficult time resisting the temptation to eat a slice on Wednesday when I baked it. I've made a regular pecan pie before that uses corn syrup (it was one of my first posts ever on this blog. The photo is absolutely awful and the post isn't so great either. What a learning process this has been in terms of photography and writing. Certainly, I'm still not perfect at either of these, but definitely better than that pecan pie post and others from that time period.....) - Anyways, this time I wanted to try to infuse the pie with maple flavor to make it a bit more festive. The maple flavor is not strong, but subtle. The maple aroma, however, is really wonderful. It makes it extra special.
Now I make a lot of things for people, and I knew that my mom loves pecan pie, but I've never had so many people swoon over my food as they did when I presented them with this maple pecan pie. It's a good thing I took these photos the day I baked the pie, because there was no opportunity for me to even attempt snapping a decent photo of a piece - it was gone in no-time flat. This recipe will make one 9-inch pie and is a perfect addition to any holiday table or for any special occasion.
Maple pecan pie
1 single pie crust recipe (I often use this one)
1-1/4 cups whole pecans
1/2 cup roughly chopped pecans
3 large eggs
1/4 cup granulated maple sugar
1/2 cup brown sugar
1 cup pure maple syrup (use Grade B for more maple flavor)
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
Preheat the oven to 350 degrees. Spread the pecans on a baking sheet and bake just until fragrant and lightly toasted. Remove, set aside, and bump up the oven to 400 degrees.
Fit the pie crust to a 9-inch pie pan.
Whisk the eggs in a large bowl. Then whisk in the maple sugar and brown sugar until dissolved. Stir in the maple syrup, butter, vanilla, and salt until combined. Then stir in the pecans.
Pour into the unbaked pie shell. Bake at 400 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue baking until the pie puffs slightly, the pecans are golden, and the pie is set, about 30 minutes. Let cool completely and refrigerate until serving time.
What was I cooking one year ago?: cranberry sauce quickbread
Two years ago?: chocolate chip pumpkin bread