Maple Pecan Pie Recipe
Ingredients
| Maple flavored pancake syrup | 1 1⁄4 Cup (20 tbs) | |
| Golden brown sugar | 3 Cup (48 tbs) | |
| Eggs | 3 | |
| Egg yolk | 1 | |
| All purpose flour | 2 Teaspoon | |
| Pure vanilla extract | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Pecan halves | 1 Cup (16 tbs) | |
| Frozen unbaked deep-dish pie shell | 9 Inch |
Directions
Preheat oven to 350 degrees F. In a large bowl, stir together syrup, sugar, eggs, egg yolk, flour, and vanilla. Whisk in melted butter. Stir in 1 cup of pecans. Place frozen pie shell on a baking sheet. Pour maple syrup mixture into shell. Arrange remaining 1⁄2 cup of pecans on syrup mixture, pressing into syrup mixture to coat.
Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes. Cut pie into wedges and serve warm.
Recipe excerpted from Semi-Homemade Fast Fix Family Favorites by Sandra Lee, host of Semi-Homemade Cooking on the Food Network. To purchase this book from Sandra Lee, please click here.
Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes. Cut pie into wedges and serve warm.
Recipe excerpted from Semi-Homemade Fast Fix Family Favorites by Sandra Lee, host of Semi-Homemade Cooking on the Food Network. To purchase this book from Sandra Lee, please click here.
Chef
