Super Maple Pecan Pie
Submitted by granita
Classic maple pecan pie with a hot syrup technique that creates silky filling and perfectly suspended pecans in every slice.
YIELD
12 servingsPREP
20 minCOOK
35 minREADY
55 minThis super maple pecan pie uses a genius technique: boiling sugar and maple syrup together before tempering it into beaten eggs for a velvety, lump-free filling.
The hot syrup mixture gets poured slowly into beaten eggs while you stir like your life depends on it, creating a smooth custard base that won’t curdle.
Butter, vanilla, and coarsely broken pecans fold in last, then everything pours into an unbaked pie shell for a single-temperature bake at 400°F.
Thirty minutes later, you’ve got a golden pie with a firm, sliceable center and pecans suspended throughout instead of floating to the top.
Kitchen Tips
- Slow syrup stream prevents scrambled eggs: Pour that hot mixture in a thin stream while whisking constantly to temper the eggs safely.
- Coarsely broken pecans work best: Large chunks create better texture and distribution than finely chopped nuts.
- High-temp baking speeds things up: The 400°F temperature sets this pie faster than traditional recipes without compromising texture.
Ingredients
Directions
Line pie plate with pastry.
Boil sugar and syrup for about 2 minutes.
Pour slowly over beaten eggs, stirring vigorously.
Add butter (or margarine), vanilla and nutmeats.
Pour into unbaked pastry lined pie plate.
Bake at 400℉ (200℃) for about 30 minutes.
Comments
