Dessert is an important part of a holiday dinner. It should be a climatic finish to a meal that entices those whom have already eaten too much to partake in one last sweet bite. I thought that a pecan pie would finish off my Thanksgiving dinner perfectly.
After a bit of research I found that pecan pies are pretty much a sugar/syrup custard with pecans in a pie shell. The filling is generally made with sugar, corn syrup and it is thickened with eggs like a custard. While I was searching for recipes I came across the concept of a maple pecan pie and I was immediately sold on the idea. In a maple pecan pie the corn syrup is replaced with yummy maple syrup. I used the recipe for the pecan pie filling that I found on Joy of Baking as a start and replaced the corn syrup with maple syrup.
The maple pecan pie turned out great!! It was nice and sweet and I really enjoyed the maple flavour and the custardy texture. Toasting the pecans before hand is a must as it brings out their full flavour which really finishes off this pie nicely. I am still working on my pie crust technique and this one was by far my best one yet. The crust had a nice texture and it was light and flaky and golden brown. The only problem was that the edge caved in a bit but it was caught by the filling which held it up. The pecan pie was great all by itself but to make it even more decadent I served it with some maple whipped cream and drizzled it with some maple syrup and it was amazing. Just drizzling the maple syrup was not quite what I was going for so I tried reducing some maple syrup in a sauce pan for a while. The reduced maple syrup turned into a sticky, gooey maple caramel sauce which was so good! I enjoyed eating the left over pecan pie both cool from the fridge and warmed. I will savour the few slices that I have remaining but I know that I will be making this again soon!
Maple Pecan Pie
A pecan pie with a maple bourbon filling!
- 1 1/2 cups pecans
- 1 cup brown sugar
- 2/3 cup maple syrup (or golden syrup)
- 1 tablespoon bourbon (optional)
- 1/4 cup unsalted butter
- 3 large eggs, lightly beaten
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust, chilling in the fridge until used
- Bake the pecans in a preheated 350F/180C until nicely toasted, about 8-12 minutes.
- Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.
- Remove from heat and let cool.
- Beat in the eggs, cream, vanilla and salt.
- Spread the pecans over the bottom of the pie crust.
- Pour the liquid mixture into the pie crust.
- Bake in a preheated 350F/180C until a toothpick inserted into the center comes out clean, about 40-50 minutes.
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Maple Bourbon Bacon and Pecan Butter Tarts
Chocolate and Pecan Butter Tarts
Pecan Pie Cookies
Slow Cooker Pecan Pie
Pecan Pie Cheesecake with Pecan Caramel Sauce
Butter Tart Cheesecake