Pecan Pie With Maple Syrup Recipes

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MAPLE PECAN PIE



Maple Pecan Pie image

Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie (9 inches)
3 large eggs
1/2 cup sugar
1 cup maple syrup
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Whipped cream, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.

MAPLE PECAN PIE



Maple Pecan Pie image

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon granulated sugar
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3 tablespoons ice water
1 stick unsalted butter
1 1/2 cups packed dark-brown sugar
1 cup maple syrup, preferably grade A
3 tablespoons all-purpose flour
1 cup whole milk
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 1/2 cups toasted pecan halves

Steps:

  • Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
  • Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
  • Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

MAPLE PECAN PIE



Maple Pecan Pie image

Provided by Ina Garten

Time 1h

Yield 8 servings

Number Of Ingredients 11

Perfect Pie Crust
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tablespoons (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tablespoon bourbon, such as Maker's Mark
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 1/2 cups whole pecan halves (9 ounces)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
  • In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.

MAPLE PECAN PIE



Maple Pecan Pie image

Make and share this Maple Pecan Pie recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

9 inches unbaked pie shells
1/2 cup light brown sugar, packed
3 eggs
1 cup maple syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 1/4-1 1/2 cups chopped pecans

Steps:

  • Preheat oven to 350 degrees and place rack at lowest position.
  • Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
  • Blend well and stir in pecans.
  • Pour into pie shell.
  • Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

Nutrition Facts : Calories 439.8, Fat 24.4, SaturatedFat 5.3, Cholesterol 77.4, Sodium 177.5, Carbohydrate 52.7, Fiber 2.5, Sugar 38, Protein 5.4

MAPLE PECAN PIE



Maple Pecan Pie image

Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
1/2 teaspoon maple flavor plus cold water to make 3 tablespoons
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup real maple syrup or maple-flavored syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Heat oven to 375°F.
  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
  • Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
  • In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
  • Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.

Nutrition Facts : Calories 540, Carbohydrate 61 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 44 g, TransFat 2 1/2 g

MAPLE PECAN PIE I



Maple Pecan Pie I image

An East Coast meets the South kind of pie.

Provided by Chelo

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
3 eggs
1 ½ cups pecan halves
1 cup real maple syrup
¼ cup butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread the nuts evenly over pie shell.
  • Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
  • Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 42 g, Cholesterol 125.8 mg, Fat 40.8 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 344.3 mg, Sugar 24.5 g

PECAN PIE WITH MAPLE SYRUP



Pecan Pie with Maple Syrup image

This pecan pie with maple syrup has a golden crust and delicious filling.

Provided by Kitkat737

Categories     Desserts     Pies     Pecan Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

3 eggs
1 cup pure maple syrup
½ cup packed light brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ¼ cups pecan pieces
1 (9 inch) pie shell

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
  • Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
  • Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g

MAPLE SYRUP PECAN PIE



Maple Syrup Pecan Pie image

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

Provided by StevenHB

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 531.3, Fat 30.9, SaturatedFat 6.8, Cholesterol 85, Sodium 171, Carbohydrate 62.5, Fiber 3, Sugar 51.7, Protein 5.7

MAPLE PECAN PIE



Maple Pecan Pie image

Provided by Chuck Hughes

Categories     dessert

Time 3h55m

Yield 8 servings

Number Of Ingredients 11

1 2/3 cups all-purpose flour, plus more for dusting
1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
Pinch salt
1 egg, chilled
1 tablespoon ice water, plus more if needed
1/3 cup maple syrup
1 egg
1 1/2 cups brown sugar
1/2 cup whipping cream
1 cup pecans
Serving suggestion: Ice cream of whipped cream, for serving

Steps:

  • Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
  • Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.
  • Preheat oven to 350 degrees F.
  • Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.
  • Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.
  • Serve the pie with vanilla ice cream or whipped cream.

MAPLE-PECAN CREAM PIE



Maple-Pecan Cream Pie image

I love to bake using the real maple syrup I get from a farm down the road. Mixing 1/2 cup into the filling really enhances my pecan pie. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
2 eggs, room temperature, lightly beaten
1 cup packed brown sugar
1 cup sour cream
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/4 cup all-purpose flour
1 cup pecan halves

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

Nutrition Facts :

PECAN PIE WITH MAPLE CREAM



Pecan pie with maple cream image

Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good

Provided by Tom Kerridge

Categories     Afternoon tea, Dessert, Treat

Time 1h30m

Yield Serves 10-12

Number Of Ingredients 14

150g unsalted butter , softened
80g golden caster sugar
2 large egg yolks , lightly beaten
250g plain flour , plus extra for dusting
250g pecans , toasted
3 large eggs
55g golden caster sugar
100g golden syrup
50g unsalted butter , melted
½ tsp sea salt , plus extra for sprinkling
1 tbsp vanilla extract
1 tbsp bourbon whisky (optional)
300ml double cream
3 tbsp maple syrup

Steps:

  • To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
  • Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
  • Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
  • To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
  • Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.

Nutrition Facts : Calories 593 calories, Fat 45 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

MAPLE-HONEY PECAN PIE



Maple-Honey Pecan Pie image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

  • On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
  • When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
  • Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
  • While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
  • Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
  • Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

MAPLE PECAN PIE



Maple Pecan Pie image

We used a Japanese brass cutter to form the tiny maple leaves that adorn this maple pecan pie. You can also use a sharp paring knife.

Provided by Martha Stewart

Number Of Ingredients 13

1 recipe Pate Brisee
3 large eggs
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/2 cup dark brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Grated zest of 1 lemon
1 teaspoon fresh lemon juice
1 1/2 cups coarsely chopped pecans
1 cup perfect pecan halves
1 large egg beaten with 2 tablespoons heavy cream, for egg glaze
Whipped cream (optional)

Steps:

  • Roll out half the dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly, indenting all around with your thumb. Roll out remaining dough and cut out four dozen leaves. Cut four 5/8-inch-wide strips a little longer than diameter of pie. Set on a parchment-lined baking sheet. Chill all pastry until firm.
  • Whisk together eggs, syrups, and brown sugar. Stir in butter, vanilla, lemon zest, and lemon juice. Fold in chopped pecans.
  • Pour filling into pie shell. Carefully apply pastry strips about an inch apart across top of pie, trimming off any overhang. Brush strips with ice water, and attach leaves end to end. Place a leaf on each thumbprint, attaching with ice water. Place pecan halves in spaces between strips. Chill until firm.
  • Heat oven to 375 degrees. Brush exposed pastry with egg glaze. Bake for 40 minutes, or until knife tip comes out clean. Serve warm or cold, with whipped cream if desired.

MAPLE SYRUP PECAN PIE



Maple Syrup Pecan Pie image

Nutty, sweet and fragrant, this is so easy, its almost a crime!

Provided by tenina

Time 35m

Yield Serves 8

Number Of Ingredients 8

3 eggs
2/3 cup maple syrup
2/3 cup brown sugar
2 tbsp self raising flour
1/2 cup melted unsalted butter
2 tsp vanilla bean paste
1 cup shelled pecans
9 inch frozen pie shell

Steps:

  • Beat all ingredients in food processor except pecans and pie shell.
  • Place pecans evenly into pie shell.
  • Pour egg mix over.
  • Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
  • Serve with a dollop of fresh whipped cream.

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From asouthernsoul.com


EASY PECAN PIE RECIPE USING MAPLE SYRUP - THOSE SOMEDAY GOALS
2021-12-23 Weighing out the honey. Reducing the butter and maple syrup on a medium heat. Place the pecans on the bottom of an unbaked pie crust. They rise to the top when filling is added. Adding the filling to the unbaked pie crust. Setting it to bake for 10 minutes at 425 degrees F before reducing to around 350 for the rest of the bake.
From thosesomedaygoals.com


MAPLE PECAN PIE - CELEBRATING SWEETS
2019-11-19 Heat butter, brown sugar and maple syrup in a small saucepan until smooth and combined. Whisk eggs, maple extract, and salt into the syrup mixture. Sprinkle pecans over the bottom of the unbaked pie crust, then pour over the liquid mixture. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
From celebratingsweets.com


EASY MAPLE PECAN PIE RECIPE - NOURISHED KITCHEN
2019-11-15 Make the crust. Toss the flour into a food processor with the butter and ½ teaspoon sea salt. Process until the mixture resembles coarse corn meal, and then slowly pour in the cold water through the feeder tube until the dough comes …
From nourishedkitchen.com


NATURALLY SWEETENED PECAN PIE RECIPE - COOKIE AND KATE
2018-11-20 Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now. In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, optional bourbon, and salt. Whisk until well blended.
From cookieandkate.com


PECAN PIE BAKING TIME - THERESCIPES.INFO
Bake for 15 minutes. Remove the pie weights. Bake for 6 to 8 minutes: This will allow the very bottom of the pie crust to bake some. Once the crust is blind-baked, reduce the oven temperature to 375°F (190°C) and mix up the filling. To save a little time, I prefer to mix up the filling while the pie crust is baking in the oven.
From therecipes.info


MAPLE PECAN PIE (NO REFINED SUGAR) - LEARNING AND YEARNING
2012-11-13 For the filling: Preheat oven to 350°F. Place rack at the lowest position in your oven. In a large bowl, beat eggs. Add maple syrup, coconut sugar, melted butter and vanilla; blend well. Stir in pecans. Pour into the pie shell and bake for 35 – 40 minutes until golden brown and the filling is set.
From learningandyearning.com


MAPLE PECAN PIE | KING ARTHUR BAKING
To make the filling: In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, maple syrup, melted butter and maple flavor. Stir in the nuts and pour the filling into the prepared crust. Bake the pie on the bottom rack of the preheated oven for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 25 to 35 ...
From kingarthurbaking.com


MAPLE PECAN PIE (WITHOUT CORN SYRUP) - SALLY'S BAKING ADDICTION
2018-10-30 Mixed with melted butter, 1 Tablespoon of flour thickens the pecan pie filling just as corn syrup would. The flour allows us to use a thinner liquid sweetener. Isn’t that incredible? So all you’ll need to prepare this maple pecan pie are eggs, pure maple syrup, flour, butter, brown sugar, salt, vanilla extract, and pecans.
From sallysbakingaddiction.com


CHOCOLATE PECAN PIE WITH MAPLE SYRUP - IN SEARCH OF YUMMY-NESS
2014-11-24 Instructions. Preheat oven to 350 degrees F. Remove 1 Tenderflake pie shell from the box and place it on a baking tray that has been lined with tin foil. The shell will need to defrost for 10-15 minutes. Add eggs to the bowl of a stand mixer and beat for 1 minute. Add in the brown sugar, flour, vanilla extract, maple syrup and amaretto and mix ...
From insearchofyummyness.com


MAPLE PECAN PIE RECIPE - HIGH COOKIES
2021-11-19 In this recipe, we will use a pecan filling for the maple pecan pie, which has also a lot of moisture. So, before baking the filled pie, blind bake the pie crust first for around 15 mins. This will make your pie crispier, and look nicer than if you left this step out.
From thehighcookies.com


BROWNED BUTTER MAPLE PECAN PIE RECIPE (WITHOUT CORN SYRUP!)
2021-12-01 In a large mixing bowl, whisk together the eggs until well beaten. Add the maple syrup, brown sugar, flour, bourbon (if using), vanilla, cinnamon, and salt. Gradually whisk in the warm browned butter until combined. Place the chopped pecans in still-warm partially baked pie crust. Pour egg mixture into crust.
From handletheheat.com


BEST MAPLE PECAN PIE RECIPE - HOW TO MAKE MAPLE PECAN PIE
2020-09-04 Mix the granulated sugar, corn syrup, 1/3 cup maple syrup, the melted butter, eggs, brown sugar, vanilla and salt in a large bowl. Pour the pecans into the bottom of the pie crust. Pour the syrup mixture over the top. Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and continue baking until only slightly jiggly and the ...
From thepioneerwoman.com


BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
Step 2: Make the Filling. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool.
From onceuponachef.com


THE BEST PECAN PIE – OLD FASHIONED RECIPE (EASY TO MAKE!)
2021-11-23 1/3 cup melted butter. 1/2 cup brown sugar. 1 cup pure maple syrup. In a medium-sized bowl combine eggs, butter, brown sugar, salt, and maple syrup. Mix well. Pour pecans into raw pie crust, and spread evenly. Pour maple mixture over pecans. Cover crust with foil to prevent burning. Bake at 375 degrees F for 25 minutes.
From farmhouseharvest.net


MAPLE PECAN PIE RECIPE - PUREWOW
Remove the parchment and pie weights, and bake until the base is completely dry and the edges just begin to brown, about 5 minutes more. Cool completely. Reduce the oven temperature to 375°F. 4. Make the Filling: In a medium bowl, whisk the butter, sugar, flour, vanilla and salt to combine. Add the maple syrup and eggs and whisk to combine.
From purewow.com


MAPLE PECAN PIE IN WHEAT-FLAVORED CRUST RECIPE | EPICURIOUS
2004-08-20 Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish.
From epicurious.com


MAPLE-PECAN PIE | WILLIAMS SONOMA
2019-11-28 In a bowl, stir together the eggs, brown sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed. Bake the pie until the center is slightly puffed and firm to the touch, 30 to 35 minutes.
From williams-sonoma.com


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