Pecan Pie – Part 2 – Maple Pecan Pie

Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

• One 9-inch frozen pie crust
• 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
• 1 tablespoon all-purpose flour
• 1 cup pure maple syrup
• 3/4 cup packed light sugar
• 1/4 cup sugar
• 3 large eggs
• 3 tablespoons margarine, melted
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 F
2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS

Pecan Pie

Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:

Photo by: Irene Saiger from bamitbach.wordpress.com

This recipe was printed in the New York Times many years ago.  It is the only one I use and has never failed me.

• 1-10″ baked pie shell
• 1 1/4  cups dark corn syrup
• 1 cup firmly packed dark brown sugar
• 4 eggs
• 1/2 stick butter or pareve margarine, melted
• 1 1/2 cups chopped pecans
• 1 tsp. vanilla extract
• 1/2 cup pecan halves.

Preheat oven to 350 degrees.  Partially bake your pie shell.  Remove and allow to cool.  Combine the corn syrup and sugar in a heavy pan.  Bring to a boil and stir till sugar is dissolved.  Remove from heat and allow to cool.  Beat the eggs in a mixing bowl.  Mix in cooled syrup, melted butter, chopped pecans and vanilla.  Pour into pie shell.  Decorate the top of pie with pecan halves.  Bake for about 50 minutes.  Cover crust with foil to prevent from over-browning.   Serves 10

Enjoy, gentle reader, enjoy!

CS