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Homemade Maple Pecan Pie NO CORN SYRUP! Recipe

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This recipe for Homemade Maple Pecan Pie NO CORN SYRUP!, by , is from The Hicks Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda M Hicks

Category:
Category:

Ingredients:  
Ingredients:  
Use Pie Crust recipe in this book
2 and 1/2 cups (250g) shelled pecans
5 Tablespoons (72g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon all-purpose flour*
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup*
sea salt for sprinkling
optional: Homemade Whipped Cream for topping

Directions:
Directions:
The crust: Prepare my pie crust recipe or butter pie crust through step 5.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350F (177C).
Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Number Of Servings:
Number Of Servings:
8-10 Slices
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
HOW TO KEEP A FILLING FROM SEEPING THROUGH THE CRUST WHILE BAKING
Crack an egg and separate the yolk from the egg white. Reserve the egg yolk for the filling. Using a fork whip the egg whites for a couple of minutes to loosen them to be more liquid and frothy. Dip a pastry brush in the loosened egg white and brush along the bottom and up the sides of a raw pie crust just before pouring the filling into the pie shell.
The egg white layer forms a barrier between the crust and the filling not letting the filling seep through.
The egg white barrier is tasteless and cannot be seen in the pie when served.
Make Ahead Instructions 1-5 Days Ahead: You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
Make Ahead Instructions Freezing: The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.
Special Tools: Glass Mixing Bowls | 4-cup Glass Measuring Cup | Pastry Cutter | Marble Rolling Pin | Glass Pie Dish | Pie Weights | Pastry Brush | Pie Crust Shield | Piping Bags | Wilton 8B Piping Tip | White Plate
Freezing Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
Cornstarch: 2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar.
Pure Maple Syrup: Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber. Use what you love best.
Pie Dish: I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
Room Temperature Ingredients: Make sure you use room temperature eggs. Cold eggs will solidify the butter and youll be left with random chunks of butter in your filling.

This is your moms favorite pie so I had to add this recipe and I want to know who else loves this pie!

 

 

 

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