If you like Pecan Pie, you'll love this one! It is an amazing dessert after a great barbecue. Then again it's a great dessert after any meal.
My daughter lives in Vermont and has over a thousand maple trees on her farm. Needless to say we have a supply of maple syrup at our house. This classic Pecan Pie recipe substitutes authentic maple syrup for some of the Karo syrup. If you can, use either Grade A Amber or Grade B maple syrup. These are darker and have more maple taste than the more expensive "Fancy" grade. You will love this pie!
Here's the recipe:
Pre-heat the oven to 375F. Combine and beat thoroughly:
3 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup Karo corn syrup
1/2 cup maple syrup
1 tsp Vanilla
Stir in:
1 1/4 cup pecan halves
Fill the shell with the filling. Bake 55-65 minutes at 350F or until a knife inserted near the middle comes out clean. Do not overcook! The pie might seem gooey when it comes out of the oven but it solidifies as it cools.
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