1/3 c. (5-1/3 T.) butter
1/2 c. sugar
1 c. (8 oz.) real maple syrup
3 eggs, well beaten
1-1/4 c. broken pecans
1/2 t. vanilla
Pinch of salt
9" pie shell, unbaked
Cream butter and sugar. Continue creaming while adding maple syrup. When blended, beat in eggs, vanilla, pecans and salt. Turn into unbaked pie shell. Bake in preheated oven at 450 degrees for 10 minutes. Reduce oven to 325 degrees and continue baking 40-50 minutes.
When done, crust will be crisp and brown, filling will be soft and shiny, and top will be firm and crusty with glazed pecans on the surface.
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This is my Go To recipe for Thanksgiving and it's the BEST. Using maple syrup instead of corn syrup keeps it sweet but not overpowering.
ReplyDeleteI ran short of pecans one time and scavenged the last small handful from a can of salted mixed nuts. This could easily be overdone, but the extra salt was delicious!
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