Most pecan pies are cloying and leave one feeling a bit too satisfied at the end of a meal. I believe that you should leave the table with the feeling that you could enjoy one more bite, not that you had one too many. This recipe is not overly sweet, although a little does go a long way. I prefer it with unsweetened whipped cream for an interesting contrast in flavor.
1Вј cups firmly packed light brown sugar
1 cup pureВ maple syrupimage
2 tablespoons melted butter
1ВЅ cups whole pecans
Unsweetened whipped cream (optional)
- Line a pie plate with the crust and chill for 30 minutes. Do not prebake it. Preheat the oven to 425В°F.
- Beat the eggs well with a wire whisk in a medium bowl, then beat in the brown sugar, maple syrup, and melted butter. Stir in the pecans.
- Pour this mixture into the pie shell and bake at 425В°F for 10 minutes, then reduce the heat to 325В°F and bake an additional 35 to 40 minutes, or until a knife inserted in the center of the pie comes out clean. Serve warm or at room temperature, with unsweetened whipped cream, if desired.