I researched various pecan pie recipes and worried a bit over what I should put in mine. It seems that there were tales of doom for so many different pecan pie recipes…and I have tasted bad ones before and it is just sad!!
I could not decide if I should just use sugar, or use maple syrup or go with corn syrup, even with its bad reputation. I did not want it to be too bland (corn syrup alone) or too maple-y as much as I love maple, I wanted the pecans to be the stars.
I know that some of you will not want to use the light corn syrup but there is only a bit in here. I believe it helps keep the sugar from crystallizing. If you want to skip it try adding an extra TBSP of syrup and 2 TBSP of brown sugar.
You could use a pie crust purchased frozen or refrigerated but I will give you the recipe for super easy pie crust which you can make ahead!
Pecan pie with Maple-Brown Sugar Filling
3 eggs, beaten
1 cup pure maple syrup
3/4 cup light brown sugar, packed
¼ cup light corn syrup
1/4-1/2 teaspoon salt
4 tablespoons melted butter
1 teaspoons vanilla extract
1 1/2 cups pecan halves or mixture of halves and pieces
Prepared pie crust, you own* or store bought variety ( recipe below)
Preheat oven to 350°
In a large mixing bowl or bowl to a mixer, combine melted butter, and brown sugar and blend well. Add beaten eggs, maple syrup, corn syrup, and vanilla. Blend well.
Stir in 3/4 of the pecans, reserving some nice looking pieces to place on top after the filling has been poured into pan.
If desired, keep pie crust from getting soggy by brushing with egg wash or egg and milk wash.
Place on a foil covered baking sheet and pour filling into pie shell. Top with reserved pecans in a circular pattern.
Carefully put into oven and bake for 40-50 minutes until set, using a pie shield to protect crust edge if it gets too brown. (You could prebake pie shell for 8 minutes if you desire but it is not really necessary with the egg white wash)
Let pie cool a bit before serving or serve at room temperature. It pairs nicely with vanilla ice cream or whipped cream.
No Fail Pie Crust*
3 1/3 cup unbleached flour or pastry flour
1 1/2 c. butter flavor shortening, no transfat (Crisco)
1/2 tsp. salt
6 tbsp. very cold water
1 tbsp. vinegar
Combine flour, shortening and salt. Mix well with pastry blender. Mix together water, vinegar and egg. Combine 2 mixtures and mix lightly with fork and/ or a wooden spoon. Separate into four pieces and roll into 4 balls. Place the dough you want to use right away in air tight covered container. Wrap the dough you will want to save for later in plastic wrap and store in a ziplock bag or airtight container.
Refrigerate dough for at least 20-30 minutes then place on lightly floured surface or between two pieces of wax paper, plastic wrap or parchment paper. Roll it out to the right size for you pan. You can use extra from another ball of dough if you pan is larger. Put into pie pan and trim. You max use an egg or egg and milk wash to give the crust a next exterior.
Note: This can be rolled out more than once or patched together and still comes out tender and flaky. Stores well in refrigerator for a couple weeks or freeze for a couple months . Makes 2 smaller double crusts.