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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Medjool Date Pecan Pie
Maple Pecan Shortbread
Pumpkin Butter Tarts with Pepitas and Cranberries
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
Pecan Pie Muffins