It’s holiday season – and for me that means it’s time for pie. Lots and lots of pie. Pecan pie is probably my favorite, but I don’t love when it’s too sweet. I think that traditional pecan pie with corn syrup always comes out too sweet, so I decided to make one with maple syrup instead. The result is great – it does require a bit more egg to bind it all together and the flavor is spectacular. It’s perfectly sweet – not overly though. The bourbon adds the perfect touch, this is definitely my new favorite.
This pie is super easy to whip together, it takes about 10 minutes to get it into the oven. Be sure to let it chill completely before you cut into it. It’s much easier to cut when the pie is cold.
(This recipe was originally published here on 12/12/2014)
- pie crust - 1, room temperature
- pecans - 2 cups, halved or pieces
- maple syrup - 1/2 cup
- eggs - 3 large, + 2 yolks
- brown sugar - 3/4 cup
- butter - 1/4 cup, melted
- bourbon - 1 tbsp
- vanilla extract - 2 tsp
- Pre heat the oven to 350 F.
- Put the pecans in a large skillet and cook over medium-low heat, stirring often - until lightly toasted, about 5 minutes, then set aside.
- In a large bowl, whisk together the syrup, eggs, egg yolks, sugar, butter, bourbon and vanilla. Stir in the pecan pieces and pour the mixture into the pie crust.
- Bake until the filling is slightly puffed in the center, about 40 - 45 minutes. Allow to cool completely at room temperature.