Maple Syrup Pecan Pie

Recipe by StevenHB
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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