Pure Maple Pecan Pie, a sweet, deep flavor of maple syrup complementing the richness of pecans in a classic pecan pie. Perfect for any Thanksgiving meal!
Pecan Pie is Jim's favorite pie any time of the year, but definitely around Thanksgiving. This past week I made a Pear Dumplings Cobbler and had enough pie dough left to form a single pie crust.
So I decided I would make a pecan pie for Jim since he loves them so, but when I got ready to make it, I didn't have quite enough corn syrup to make one.
But I did have some maple syrup. The maple syrup sounded so good, but Jim is the same old...same old classic pecan pie kind of guy. He doesn't like me to change his likes too much. So I decided to surprise him with an Old Fashioned Pure Maple Pecan Pie.
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.
- It is a no-fail method I have used for years to keep the filling from seeping through the crust while the pie is cooking.
- I use this method for the following pies
- One 9-inch prepared uncooked pie crust chilled
- Large mixing bowl
- Wire Whisk
- Eggs
- Karo syrup
- Pure Maple syrup
- Sugar
- Cornstarch
- Butter
- Vanilla
- Pecans
THE PROCESS OF MAKING MAPLE PECAN PIE
- Preheat oven to 325 degrees F. Place uncooked pie crust in the refrigerator for 30 minutes.
- In a large mixing bowl, combine sugar and cornstarch. Using a wire whisk, whisk together until combined.
- Whisk eggs and egg yolk with sugar mixture until blended.
- Add corn syrup, maple syrup, butter, and vanilla. Whisk all together until well blended.
- In a small bowl using a fork, whip the egg white until liquid and frothy. Remove pie crust from the refrigerator and brush the thin egg white across the bottom and up the sides of the uncooked pie crust.
- Stir the filling mixture one more time and add the pecans. Stir again and immediately pour the mixture into the prepared pie crust.
- Place on the center rack and bake for 1 hour. Halfway through the baking place a piece of foil over the top of the pie to keep the pecans from browning too much.
- Remove from the oven and let cool for 30 minutes. Then place in the refrigerator for 3 hours before slicing.
A classic pecan pie with a splash of maple syrup gives a rich flavor of sweetness to this Maple Pecan Pie.
A dessert for fall but better yet a grand addition to your Thanksgiving menu. Pure Maple Pecan Pie can be made up to a week ahead of serving which makes for a perfect pie to make for gatherings.
I hope you will give the Pure Maple Pecan Pie a try soon.
Enjoy! Kay xo
Oh! I forgot to mention. Jim loved the pie! It may become his new favorite. Haha!
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More Recipes To Enjoy!
Southern Pecan Pie
Nestle Toll House Chocolate Chip Pie
Sounthern Pecan Chewies
Yield: 6-8
Pure Old Fashioned Maple Pecan Pie
A sweet, deep flavor of maple syrup complementing the richness of pecans in a classic pecan pie. Perfect for any Thanksgiving meal!
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
ingredients
- 1 single 9-inch uncooked pie crust
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup light Karo syrup
- 1/3 cup pure maple syrup
- 3 large whole eggs
- 1 large egg yolk, reserve egg white
- 2 tablespoon butter melted and cooled
- 1 1/2 teaspoon vanilla
- 2 cups whole pecans
instructions
- Preheat oven to 325 degrees F. Place uncooked pie crust in the refrigerator for 30 minutes.
- In a large mixing bowl, combine sugar and cornstarch. Using a wire whisk, whisk together until combined.
- Whisk eggs and egg yolk with sugar mixture until blended.
- Add corn syrup, maple syrup, butter, and vanilla. Whisk all together until well blended.
- In a small bowl using a fork, whip the egg white until liquid and frothy. Remove pie crust from the refrigerator and brush the thin egg white across the bottom and up the sides of the uncooked pie crust.
- Stir the filling mixture one more time and add the pecans. Stir again and immediately pour the mixture into the prepared pie crust.
- Place on the center rack and bake for 1 hour. Halfway through the baking place a piece of foil over the top of the pie to keep the pecans from browning too much.
- Remove from the oven and let cool for 30 minutes. Then place in the refrigerator for 3 hours before slicing.
NOTES:
Depending on the size of your pie dish. Some do not measure for 9-inch even though they say they are. You might say not all 9-inch pie plates are equal. I am telling you this so you do not overfill your pie. It will bubble up and run over in the oven when baking. Fill only to the top just before reaching the lip or the area you crimp your pie crust. I am telling you this from experience. It is always a good idea to place on a sheet pan or at least place a sheet pan in the oven under your pie.
