An great tasting alternative to the standard corn syrup fillings found in most pecan pies. Add a scoop of vanilla bean ice cream and this pie reaches new levels.
Pie Crust Ingredients
•1 cup all-purpose flour
•½ cup unsalted butter, medium dice, cold
•2 to 3 Tbsp cold water
Pie Filling Ingredients
•½ cup granulated sugar
•1 cup pure maple syrup
•3 tablespoons unsalted butter, melted
•½ teaspoon pure vanilla extract
•¼ teaspoon iodized salt
•1.5 cups pecan halves
445 CALORIES PER SERVING
1.Pulse flour in a Cuisinart food processor while adding the diced butter until a crumb texture is achieved. Do not overwork the flour. Add water one tablespoon at a time. Simply pulse the Cuisinart food processor until the dough makes a ball. Once you add the water, the more you mix, the tougher the crust will be.
2.Remove dough from the food processor and wrap the dough ball in plastic wrap and hold under refrigeration for at least an hour or freeze for later use.
3.Roll the dough into a 9” circle on a well-floured board. Roll up (like rolling up a napkin) on the rolling pin and unroll into a pie pan, trim edges w/ knife.
4.Preheat standard oven to 375 degrees.
5.In a Cuisinart stand mixer, whisk the eggs and sugar until a smooth mixture is achieved.
6.Add the maple syrup, melted butter, vanilla, salt, and pecans and stir to coat the pecans completely.
7.Pour mixture into the prepared crust from above
8.Place pie into preheated oven and bake for 40 to 45 minutes.
9.Allow to rest for one hour under refrigeration before serving.