Vermont Maple Pecan Pie 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

Categories     Nut     Dessert     Bake     Christmas     Valentine's Day     Pecan     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.

VERMONT MAPLE-PECAN CAKE



Vermont Maple-Pecan Cake image

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 18

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
GLAZED PECANS:
3 tablespoons light corn syrup
1/3 cup pecan halves
FROSTING:
1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g 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.

VERMONT MAPLE PECAN COOKIES



Vermont Maple Pecan Cookies image

I've just discovered the best oatmeal cookie recipe ever. Nothing like pecans, oatmeal, and a hint of maple. I used pure maple syrup. Recipe courtesy of relishmag.com and Julie Hession (Celebrating America's Love of Food).

Provided by AmyZoe

Categories     Drop Cookies

Time 50m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 13

3 cups oats (old-fashioned)
1 cup unsweetened coconut, shredded
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups light brown sugar (packed)
1 cup unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup water, boiling
1 teaspoon maple extract or 1 teaspoon vanilla extract
2 cups pecans, chopped and toasted

Steps:

  • Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
  • Line two baking sheets with parchment paper.
  • Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
  • Combine butter, maple syrup, and corn syrup in a medium saucepan.
  • Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
  • Combine baking soda and boiling water and stir to dissolve.
  • Add to maple syrup ingredients and stir well.
  • Add maple or vanilla extract. Stir into dry ingredients.
  • Add pecans and stir well.
  • Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  • Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
  • Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

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