My husband loves pecan pie. He’s from Georgia, so I think it’s a requirement. Because I love him, I make him pecan pie. When I was given a Bulk Honey Roasted Pecans back in December, I knew what I had to do. I didn’t want the traditional corn syrup recipe, so I looked around for other ideas and found one made with maple syrup. Bingo! Now, this pie can suit both of us.
Preparation time: 30 minutes
Bake time: 1 hour
Serves: 8
- One unbaked pie crust: homemade, gluten-free or otherwise
- 6-8 ounces pecans
- 1 stick butter
- 3 large eggs
- 1/2 cup sugar
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- Heat your oven to 400 degrees.
- Place a piece of aluminum foil gently inside your pie crust and fill with dry beans you don’t want to eat. Bake 10 minutes. This is called blind baking. And do use that foil. The first time I blind baked a pie crust, I didn’t. I had to pick lots of hot beans out of my pie crust before I could fill it. Blind baking makes certain that your crust doesn’t do funny things later on. Allow crust to cool a little while you mix up the filling.
- Toast your pecans lightly, if desired. I didn’t desire to, so I didn’t. I was working within the confines of naptime and didn’t have a moment to waste.
- Melt your butter and mix with the remaining wet ingredients (add a dash of cinnamon if desired – I desired).
- Fold in the pecans. Pour into the pie crust and look around to see if it needs more pecans. Do not hesitate to add more, if you have them.
- Lower oven to 275 degrees and bake pie for one hour, or until it doesn’t wobble around the edges.
- Cool and enjoy with whipped cream!
Now, I said I love my husband and make him this pie, but I don’t make it often. So, when it comes to the source of this recipe, I can only credit the internet–I found it six years ago and this is only my second time making it. It’s turned out perfectly both times. Another note that I have is that you can make this with less sugar (of course, less sugar with pecan pie is relative). I used only 3/4 cup maple syrup this time and no one is complaining. I am now officially out of maple syrup. Eeek!
Brandy and her family take the impossible way on their little urban homestead in the foothills of Appalachia. They enjoy hiking, knitting (or watching mama knit), minimalist parenting, babywearing, cosleeping and sticking it to The Man. You can visit Brandy at Young in the Mountains.
This looks marvelous! Always looking for new recipes to use up my pecan stash!
You have a pecan stash?! I’m jealous…I’m super cheap and hardly buy them. LOL
yes we have some pecan trees in our yard and my husband has a pecan orchard. We sold a bunch for Christmas money, but we still have a few 5 gallon buckets left to crack. If you were near me I would share!
That’s AWESOME!
A conversion!
Oh, Stacy!!! When I can get up this is being made (all for me since no one else in this house will eat pecan pie), will try the whole cane sugar I have. And NO I haven’t seen it without corn syrup either. My mom still makes it every year for my brother and I.
What is oatmeal pie???
It’s my favorite pie of all time! Very similar to Pecan Pie…..I should try to re-do it and make it a bit better. 🙂
I loooooove pecan pie. Stupid allergies.
Yeah. Stupid allergies.
Yum! Last time I made a “healthy” pecan pie I used honey in stead of corn syrup. Pecan pie is pretty much only sugar, corn syrup is less sweet then white sugar, and honey is 1/3 sweeter by volume. Needless to see it was WAY TOO SWEET!!!!!!!!!!!!!!!!
Whew girl. I think you gave me a toothache just reading that.
Yum; love pecan pie!
Barry does too! I prefer Oatmeal Pie. 🙂