Maple Pecan Pie

Maple Pecan Pie


Makes: 8 servings

  • 1 sheet (1 of a 15-ounce package) refrigerated pie dough

  • 3 eggs

  • 2 tablespoons sugar

  • 3⁄4 cup real maple syrup

  • 1 tablespoon maple favoring

  • 1 teaspoon vanilla extract

  • 3 tablespoons all-purpose flour

  • 2 tablespoons butter, melted

  • 1⁄8 teaspoon salt

  • 1 1/2 cups pecan halves




Preheat oven to 450°F. Press pie dough into a 9-inch tart pan with a removable bottom, leaving a 1-inch overhang. Fold overhang inward and use your fngers to press into sides of tart pan. Using a fork, prick bottom and sides of crust. Bake until lightly browned, 8 to 10 minutes. Cool completely on a wire rack. (Leave oven on but reduce temperature to 325°F.)

In a large bowl, with an electric mixer, combine eggs and sugar and beat on medium speed until foamy, about 2 minutes. Beat in maple syrup, maple favoring, and vanilla until thoroughly combined. Beat in four, melted butter, and salt.

Spread pecans in bottom of the cooled pie crust. Pour maple syrup mixture over nuts. Bake just until center is set, 40 to 45 minutes. Cool on a wire rack. Serve warm or at room temperature.

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