Pecan Pie

Maple Pecan Pie 12

Phew.  This is the last of my backlogged posts.  I made this pecan pie, an adaptation from Epicurious, way back in October, for Thanksgiving.  Instead of the whole wheat crust, I used my new favourite recipe from The Joy of Cooking, the same one I used back when I made the two processor pies.

So, assume you’ve made one batch of dough, and you have two discs of dough to use.  I made one into a pumpkin pie, but saved the other for this recipe.  Roll it out and stuff it in the pan and whatnot, like you normally would.

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Chuck that in the freezer to stay cool and grab yourself a small saucepan. Pitch in 3/4 cup pure maple syrup, 3/4 cup packed brown sugar, 1/2 cup light corn syrup, and 1/4 cup butter.

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Melt that sucker over medium heat until it’s all dissolved.

Maple Pecan Pie 2

Increase the heat and boil that for a minute, then remove it from the heat and allow it to cool to room temperature, about 45 minutes.

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In a small bowl, whisk together 3 eggs and 1 teaspoon vanilla.

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Whisk in the cooled maple mixture.

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Then stir in 1 1/2 cups pecan halves. Mmmmm.  I love pecans.

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Pour the filling into the crust.

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Bake that sucker for about 55 minutes, or until the filling is slightly puffy around the edges and the centre is set. Mine took less time for some reason (so you see it burned a bit), but it might have had something to do with the pumpkin pie I was cooking at a slightly higher temperature.

Maple Pecan Pie 11

Serve at room temperature, with a dob of whipped cream!