Not Too Sweet Pecan Pie

photo by smilemon





- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Pie Filling
- 1 3⁄4 pecan halves
- 6 tablespoons butter
- 3 large eggs
- 2 tablespoons flour
- 1⁄3 cup maple syrup
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 10 inches pie crusts
-
Pie Crust
- 1 1⁄3 cups flour
- 1⁄4 cup sugar
- 1⁄2 cup butter
- 1 large egg yolk
directions
-
Pie Filling:
- Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
- Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
- Grind or chop 1/4 cup of pecan.
- In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
- Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
-
Pie Crust:
- Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
- Add egg yolk.
- Press down on a 10" tart pan.
- Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.
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Reviews
-
Good pie! Glad I gambled on this recipe. After a few years of experimenting with different pecan pies this seems to be a winner. Toasting the nuts and lightly browning the butter made for a good flavor with the syrup. I used my own crust and baked a little longer than 30 min for a full set. The sugars crystalize but the texture is far better than corn syrup.