Tell me if this sounds familiar: Every year you buy a bottle of corn syrup to make pecan pie for Thanksgiving, get home and put it away only to discover you actually have five half bottles you never got around to using. Let's make pecan pie with something you'll actually want to keep in your house and use, maple syrup.
- Basic 3-2-1 Pie Dough like this one
- 1 1/2 cups Chopped Pecans
- 3 Eggs
- 2 oz (1/2 stick) Melted Butter
- 1/2 cup Dark Brown Sugar
- 1 cup Maple Syrup (I almost always cook with Grade B if it's available to me)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Generous slug of Bourbon (optional)
Yeah, that's really it.
- Preheat oven to 350
- Roll out and shape your pie dough. Put the prepped crust in the freezer or fridge while you mix the filling.
- Whisk together melted butter, dark brown sugar, maple syrup, vanilla, salt and bourbon. Whisk eggs into the mixture until emulsified. If you're feeling fancy you can do this with and immersion blender but it's not really that much easier than whisking by hand.
- Take your crust out of the fridge/freezer and cover the bottom with chopped pecans. Pour the maple mixture over the pecans (they'll float to the top) and out the pie in your preheated oven. Bake 50 minutes our just until set.
- Let cool at room temperature. Can be made one day in advance. I store my pies at room temperature to avoid ruining the crust with the humidity of the fridge.
Protip: Making a whole grip of pies for Thanksgiving? Make one large batch of pie dough. Portion out into discs for individual pies and plastic wrap really well. If you're making it over three days in advance, throw it into the freezer and move it into the fridge 24 hours before you plan on using it. If you're making the dough three days in advance or less, just store it well wrapped in the fridge.