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Yields:
8 serving(s)
Prep Time:
35 mins
Total Time:
1 hr 40 mins
How can you make an already perfect pecan pie better? By adding maple syrup to the mix, of course!
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Ingredients
- 1
piece Sylvia's Perfect Pie Crust, thawed slightly
All-purpose flour, for dusting
- 1 cup
granulated sugar
- 2/3 cup
corn syrup
- 1/3 cup
plus 1/4 cup pure maple syrup
- 1/3 cup
salted butter, melted
- 3
large eggs, beaten
- 3 Tbsp.
packed dark brown sugar
- 3/4 tsp.
vanilla extract
- 1/2 tsp.
salt
- 1
heaping cup chopped pecans
- 2/3 cup
powdered sugar
Directions
- Step 1Preheat the oven to 350 ̊. Roll out the dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan. Gently press the dough against the sides of the pan, then build up the edges of the dough above the rim of the dish to hold in the bubbly filling; crimp with your fingers.
- Step 2Mix the granulated sugar, corn syrup, 1/3 cup maple syrup, the melted butter, eggs, brown sugar, vanilla and salt in a large bowl.
- Step 3Pour the pecans into the bottom of the pie crust. Pour the syrup mixture over the top. Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and continue baking until only slightly jiggly and the crust is golden brown, about 40 minutes. (Cover again with foil if the crust or pecans begin to darken too much.) Allow to cool for several hours or overnight.
- Step 4Make the glaze: Mix the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl until smooth. Drizzle on the pie.
Be sure to divide the pie dough into two balls for this recipe. This will give you enough dough to build up the edges and prevent the filling from bubbling over.
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