Pecan Pie using maple syrup instead of corn syrup. I have made this, and it is very good and rich. I do not like corn syrup pecan pie, but I like this very much. Prep time includes dough chill time.
(9 inch) unbaked pie shells, chilled in pie plate for 30 minutes
NUTRITION INFO
Serving Size: 1 (119) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 612.4
Calories from Fat 331 g54 %
Total Fat 36.9 g56 %
Saturated Fat 11.4 g57 %
Cholesterol 174 mg
57 %
Sodium 288.1 mg
12 %
Total Carbohydrate
69.2 g
23 %
Dietary Fiber 2.8 g11 %
Sugars 52.8 g211 %
Protein 5.7 g
11 %
Advertisement
DIRECTIONS
Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.