Maple Pecan Pie, a decadent ending to a wonderful meal or a indulgent afternoon treat. Anytime you choose to enjoy this pie, you will be very happy you tried this wonderfully rich recipe. Pecan Pie is my mother-in-law’s favourite pie, so after she was reminiscing about her mother baking Pecan Pies for Christmas dinner many decades ago, I decided to make one to share with her. After all if you are celebrating your 88th Christmas you deserve your favourite dessert. Now even though I never had the privilege of meeting Mrs. Wright, as she passed away years before I met my husband, all of the family has always raved about her pie making skills- so I knew this would be a challenge.
I had never ventured down the Pecan Pie road before, but I have made many a butter tart, so when reading recipes for pecan pie it seemed like it was really just a great big butter tart. Most called for either all corn syrup or all maple syrup, but I decided to do half and half. I also added less brown sugar than most called for as well, so that the maple flavour would shine through. So for my first rendition of Maple Pecan Pie, I was quite happy with the results.
So with all of the tasting results from around the table everyone decided it was a definite winner, but it definitely was not as sweet as a butter tart after all! The ratio of brown sugar to eggs mixture is way less than my butter tart recipe. Topped with a little whipped cream it was perfect. This pie makes a stunning finale for a dinner party or a special family dinner. Ensure you make it plenty of time before your special meal as it has to cool completely before slicing. If there are any leftovers they can be stored at room temperature loosely covered with foil.
So tomorrow I will bring my mother-in-law her piece of pie and hope that this version of Pecan Pie hits the mark and brings back memories of Christmas past.
- 1- single layer pie crust uncooked.\
- 4 cups pecan halves
- 4 large eggs
- ½ cup packed brown sugar
- ½ cup corn syrup
- ½ cup maple syrup
- ½ cup butter, melted and cooled
- 1 tbsp pure vanilla extract
- 1 tbsp rum
- Roll out pie dough to a 13 inch round. Place into a 9-inch lightly floured glass pie plate.
- Trim dough to ½ inch overhang and tuck overhang behind flush with the rim of the plate. Flute edges. Refrigerate while mixing filling.
- Preheat oven to 325 ℉.
- Set aside 1 cup of pecan halves for decorating the top of the pie. Roughly chop the remaining 3 cups. Stir together the eggs, brown sugar, syrups, melted butter, vanilla and rum. Add in the chopped pecans and stir until coated. Pour into pie shell.
- Arrange the remaining pecans on the surface of the filling.
- If you have any remaining pie crust, roll thinly and cut out maple leaf shapes. Place on top of pecans and brush with an egg white and sprinkle with sanding sugar.
- Place pie on parchment lined baking sheet and bake until the filling is just set and crust is golden brown, at least 60 minutes and up to 80 minutes.
- Transfer pie plate to a cooling rack and let pie cool completely before cutting.