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Maple Syrup Pecan Pie
Author/Submitted by: Elinor Klivans' Bake and Freeze Desserts
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
flaky pasty crust (single) 3
eggs 1
cup
light brown sugar,
packed
1
cup
maple syrup,
pure
4
tablespoons
butter, unsalted,
melted
1/4
teaspoon
salt 1
teaspoon
vanilla extract 2
cups
pecans,
coarsely chopped
Directions:
Lightly grease a ten-inch pie pan and put the pie crust in.
Set the oven at 400 degrees to pre-heat. 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. Pour
the filling into the pie crust and tranfer to the oven.
Bake the pie for 10 minutes. Reduce the temparature to 350 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. 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. 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-degree oven for ten minutes before
serving.
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