Maple Pecan Pie
Indulge a little with this Maple Pecan Pie. Pecan Pie made with maple syrup - no corn syrup! This twist on the classic is perfect for the holidays!
Servings: 8 servings
Equipment
Ingredients
- 1 ½ cups pecan halves
- 4 large eggs
- 1 tablespoon butter melted
- ¾ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar packed
- 2 tablespoons minute tapioca
- ¼ teaspoon salt
- 1 9-inch unbaked pastry shell
Instructions
- Preheat oven to 250°F.
- Spread the pecans out on a baking sheet and place them in the oven until lightly toasted, about 10 minutes.
- Set the toasted pecans aside.
- Preheat oven to 350°F.
- In a large bowl, whisk the eggs until they are just blended.
- Add the butter, syrup, and vanilla; stir to combine.
- Combine the brown sugar, tapioca, and salt in a medium bowl.
- Add the tapioca mixture to the egg mixture and mix well.
- Arrange the toasted pecans in the bottom of the unbaked pie shell.
- Pour the flour/egg mixture over the top of the pecans.
- Let the pie stand until the pecans have risen to the top.
- Bake for 45 minutes.
- Remove the pie from the oven and place it on a wire rack to cool.
- Serve at room temperature.
Notes
- I like the filling of my pecan pies to be fairly firm and I find that using a bit of Minute Tapioca helps to get that result without altering the taste. If you don’t have any Minute Tapioca on hand this pie will work without it but the filling will probably be a little less firm.
- Store the covered pie in the refrigerator for up to 4 days.
Nutrition
Serving: 1slice | Calories: 447kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 216mg | Potassium: 228mg | Fiber: 2g | Sugar: 39g | Vitamin A: 189IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 2mg
