Old Fashioned Pure Maple Pecan Pie

5:51 PM

Pure Maple Pecan Pie is a sweet, deep maple syrup flavor, complementing the richness of pecans in a classic pecan pie.  Perfect for any Thanksgiving meal!  


MAPLE SYRUP PECAN PIE


Classic Pecan Pie made extra special with the addition of pure maple syrup and baked in a flakey pie crust.


Pecan Pie is Jim's favorite pie any time of the year, but definitely around Thanksgiving.   This past week, I made a pear dumpling cobbler with enough pie dough left over to form a single pie crust.  

So I decided to make a pecan pie for Jim since he loves them so much, but when I got ready to make it, I didn't have enough corn syrup.  

But I did have some maple syrup.  The maple syrup sounded so good, but Jim is the same old classic pecan pie kind of guy.  He doesn't like me to change his likes too much.  So I surprised 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 so they are 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, preventing the filling from seeping through.
The egg white barrier is tasteless and cannot be seen in the pie when served.  
I have used this no-fail method to make pie crust for years to keep the filling from seeping through the crust while the pie is cooking.
I use this method for the following pies

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!

WHAT YOU NEED TO MAKE MAPLE PECAN PIE

One 9-inch prepared uncooked pie crust chilled 
Large mixing bowl
Wire Whisk
Eggs
Karo syrup
Pure maple syrup
Brown 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.
Combine sugar and cornstarch in a large mixing bowl. Whisk together using a wire whisk 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 it is liquid and frothy.  Remove the 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, sweet flavor 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, making for a perfect pie 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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Kay Little @ Cooking with K
Kay Little
Kay Little

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