Pecan maple pie is something to savor. Even though you may want to wolf this pie down like a glutton, I urge you to take your time to savor every morsel. Check out what my friends over at Food.com had to say about this delish dessert:
Absolutely amazing! Made this for my husband and father-in-law because it is their favorite and it turned out to be my favorite! I signed up specifically to review this recipe. It’s a keeper and will be my only pecan pie recipe. I made a Gluten Free Dairy Free crust and it was the crowning glory of our Thanksgiving dinner!
I know that this maple pecan pie has become an instant classic in my house! The questions is, will it become one in yours? I truly hope you will give this pie a shot and make your own. If you do, let me know how it turns out in the comments! Is there anything that you would change about this recipe?
Ingredients
1 cup sugar
1 1⁄2 cups maple syrup
4 eggs
1⁄4 cup butter
1 1⁄2 teaspoons vanilla
1 1⁄2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
Instructions
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point I like to strain the mixture to make sure it’s smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.
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Quick Tip: Allow this pie enough chill time so that it firms up well.
Thank you to Food.com for this amazing recipe.
How can I leave out page 1 and just print the recipe and instructions?