MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
MAPLE PECAN PIE
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Number Of Ingredients 14
Steps:
- Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
- Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
- Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
MAPLE PECAN PIE
Provided by Ina Garten
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
- In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.
MAPLE PECAN PIE
Make and share this Maple Pecan Pie recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and place rack at lowest position.
- Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
- Blend well and stir in pecans.
- Pour into pie shell.
- Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.
Nutrition Facts : Calories 439.8, Fat 24.4, SaturatedFat 5.3, Cholesterol 77.4, Sodium 177.5, Carbohydrate 52.7, Fiber 2.5, Sugar 38, Protein 5.4
MAPLE PECAN PIE
This delicious sweet pie always comes out perfect and is very easy to make. Use a baking /pizza stone to place the pie dish on whilst baking to prevent the crust becoming soggy.
Provided by Pie Queen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour and salt into a mixing bowl.
- Rub the fats into it until the mixture resembles fine crumbs.
- Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
- Turn the oven to 400°F.
- Whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
- Roll the pastry out and place in a pie dish that has been dusted with cornflour.
- Blind bake for 10 minutes.
- Melt the butter and mix together with the maple syrup, sugar, eggs and vanilla essence.
- Fold in the pecans, you can chop them in half if desired.
- Pour the filling into the pie crust and bake for 1 hour at 275°F.
- The pie is ready if it does not wobble at the outer edges when you twist the dish.
Nutrition Facts : Calories 757.3, Fat 48.4, SaturatedFat 17.8, Cholesterol 132.7, Sodium 210, Carbohydrate 75.4, Fiber 3.2, Sugar 37.6, Protein 8.9
CHOCOLATE-MAPLE PECAN PIE
This serious pie calls for a homemade chocolate crust and artfully arranged pecans--plus a finishing touch of cocoa whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
- Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
- Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
MAPLE PECAN PIE
Steps:
- Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
- Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.
- Preheat oven to 350 degrees F.
- Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.
- Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.
- Serve the pie with vanilla ice cream or whipped cream.
MAPLE PECAN PIE A LA MODE
Provided by Aaron McCargo Jr.
Categories dessert
Time 1h3m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly.
- In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream.
PECAN PIE WITH MAPLE CREAM
Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
- Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
- To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
- Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.
Nutrition Facts : Calories 593 calories, Fat 45 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MAPLE PECAN PIE I
An East Coast meets the South kind of pie.
Provided by Chelo
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread the nuts evenly over pie shell.
- Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
- Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 42 g, Cholesterol 125.8 mg, Fat 40.8 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 344.3 mg, Sugar 24.5 g
PECAN PIE WITH MAPLE SYRUP
This pecan pie with maple syrup has a golden crust and delicious filling.
Provided by Kitkat737
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
- Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g
MAPLE-PECAN PIE
Categories Nut Dessert Bake Christmas Valentine's Day Pecan Winter Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
EASY MAPLE PECAN PIE
I have had success with this pie many times, and takes a matter of minutes to prepare with a frozen pie crust. Of coarse you can use your own pastry recipe ...just mix all ingredients together, pour into prepared crust and bake. This pie is sweet, and should be served with whipped cream.
Provided by Kittencalrecipezazz
Categories Pie
Time 56m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F (oven rack set to bottom).
- Sprinkle the chopped nuts over the pie crust.
- In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
- Pour the filling over nuts and crust (do not mix).
- Bake for about 50-60 minutes, or until filling is set and slightly puffed.
- Transfer to a rack and cool completely.
- Delicious!
Nutrition Facts : Calories 3983.6, Fat 208.2, SaturatedFat 42.9, Cholesterol 649.6, Sodium 1420.3, Carbohydrate 515.9, Fiber 17.2, Sugar 408.3, Protein 40.8
MAPLE PECAN PIE II
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.
Provided by DINNER2
Categories Desserts Pies Pecan Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 18
Steps:
- Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
- Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
- Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
Nutrition Facts : Calories 890.4 calories, Carbohydrate 103.8 g, Cholesterol 136.6 mg, Fat 50.3 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 516.3 mg, Sugar 44.2 g
MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- line a 9" pie pan with pastry, crimp or flute crust, set aside.
- in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
- pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
- remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
- arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
- in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
- serve pie with whipped cream.
MAPLE SYRUP PECAN PIE
Nutty, sweet and fragrant, this is so easy, its almost a crime!
Provided by tenina
Time 35m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Beat all ingredients in food processor except pecans and pie shell.
- Place pecans evenly into pie shell.
- Pour egg mix over.
- Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
- Serve with a dollop of fresh whipped cream.
MAPLE BOURBON PECAN PIE
About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.
Provided by southern_gal12000
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
- Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
- Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
- Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 1177.1, Fat 63.4, SaturatedFat 28.6, Cholesterol 319.5, Sodium 542.9, Carbohydrate 143.5, Fiber 3.8, Sugar 67.9, Protein 13.2
MAPLE PECAN PIE
Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
- In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
- Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.
Nutrition Facts : Calories 540, Carbohydrate 61 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 44 g, TransFat 2 1/2 g
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