A Pinch of Page

It’s pretty simple to make a good pie, but really great pies can be a bit trickier.  Pecan pie in particular can come out too runny, too sticky, too sweet, too bourbony, too custardy…you get the idea.  The pecan pie I made for Thanksgiving came out just how I like them, which was great except that I had no leftovers to take home for myself.

Traditional Pecan Pie

One twist that I like to put on this pie is to substitute 1/2 cup of the corn syrup with real, pure maple syrup.  This switch isn’t enough to completely change the pie, but it does give it a richer, deeper kind of sweetness. 

• 1 store bought, rolled pie crust OR your favorite 9 inch pie crust recipe
• 4 eggs plus 1 egg white
• 1 1/4 cup packed light brown sugar
• 1 1/4 cup light corn syrup OR 3/4 cup corn syrup and 1/2 cup maple syrup
• 1/4 teaspoon salt
• 1 teaspoons vanilla extract
• Half a stick of butter, melted (I use unsalted)
• 1 1/2 cups chopped pecans, plus pecans halves for decorating the top

Preheat your oven to 350 degrees.  If using the pre-made crust, defrost the crust on the counter and roll over a pie plate, gently pressing the crust to fit the shape of the pan.  Press down on the edges of the pie shell with your fingers to seal.  Set aside.

In a mixing bowl, beat the eggs and egg white with a whisk.  Add the brown sugar, corn syrup, maple syrup if you’re using it, and salt and stir.   Slowly drizzle in the butter while stirring.  Stir until everything is combined, then pour into the pie crust. 

Sprinkle the chopped pecans evenly over the top of the filling.  I like to decorate the top by rimming it with a circle of pecan halves.  Place on a baking sheet and bake for 50 minutes, or until the center is set when you jiggle the pan.  Let sit for 3 hours or overnight.

This pie sets up well, has that crunchy top layer of baked pecans, and is gooey and sweet and perfect topped with homemade whipped cream or vanilla ice cream.  If you like maple flavored desserts, I suggest trying the maple pecan pie as an alternative to the traditional pie.  The maple syrup brings this pie to a new level of richness without deviating too much from the standard verson that everyone loves.  Enjoy…