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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Maple Syrup Pecan Pie

  3. Categories: Desserts, Pies

  4. Yield: 8 servings

  5. 1 flaky pasty crust (single)

  6. 3 eggs

  7. 1 c light brown sugar -- packed

  8. 1 c maple syrup -- pure

  9. 4 TB butter, unsalted -- melted

  10. 1/4 ts salt

  11. 1 ts vanilla extract

  12. 2 c pecans -- coarsely chopped

  13. Lightly grease a ten-inch pie pan and put the pie

  14. crust in.

  15. Set the oven at 400 degrees to pre-heat. Position a

  16. rack to the middle.

  17. In a bowl, beat the eggs until they are combined. Add

  18. the sugar and mix well. Stir in the maple syrup,

  19. butter, salt, vanilla, and pecans. Pour the filling

  20. into the pie crust and tranfer to the oven.

  21. Bake the pie for 10 minutes. Reduce the temparature

  22. 350 and bake for an additional

  23. 30-35 minutes or until the filling is set. Give the pie a gentle

  24. shake; the center should remain firm. Let the pie sit

  25. at room temperature to cool completely.

  26. To make in advance, wrap the cooled pie in plastic

  27. wrap, then in heavy-duty aluminum foil. Gently press

  28. the foil against the pie. Freeze for up to two

  29. months. Defrost the wrapped pie at room temperature.

  30. Uncover the pie and warm in a 300-degree oven for ten

  31. minutes before serving.

  32. Recipe By : Elinor Klivans' Bake and Freeze

  33. Desserts

  34. 25 Oct

  35. 54 --

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