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Prep 20 mins
Cook 45 mins
Serving Ideas : Warm briefly just before serving Adapted from: Elinor Klivans' Bake and Freeze Desserts
- Maple syrup: Preferred grades are C, B, and A, in that order.
- Lightly grease a ten-inch pie pan and put the pie crust in it.
- Set the oven at 400°F to preheat.
- Position a rack to the middle.
- In a bowl, beat the eggs until they are combined.
- Add the sugar and mix well.
- Stir in the maple syrup, butter, salt, vanilla, and pecans.
- I’ll frequently microwave the filling at this point just until it’s warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don’t overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
- Pour the filling into the pie crust and transfer to the oven.
- Bake the pie for 10 minutes.
- Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
- Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
- Let the pie sit at room temperature to cool completely.
- To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
- Gently press the foil against the pie.
- Freeze for up to two months.
- Defrost the wrapped pie at room temperature.
- Uncover the pie and warm in a 300°F oven for ten minutes before serving.
The taste is fantastic. Getting it to set in the center, though, is tricky. I made this twice - the first time it did not set in the middle at all. The second time it was still really soft in the middle, even though I boiled the syrup, sugar, and butter together for 30 sec to thicken before combining with the other ingredients. Perhaps I could try boiling for a minute to see if that'll help.
Absolutely wonderful, excellent recipe! And we are picky about pecan pie at my house. Nice to find a recipe that tastes like pecan pie but doesn't use corn syrup. I used Grade B maple syrup (Whole Foods carries it) and Basic Pie Crust I. Only change I made was to use pecan halves and arrange in circles on top cause I think it looks nice. Served on Thanksgiving to rave reviews. Didn't try the freezing directions but appreciate the great idea. Thanks for sharing your recipe!