MAPLE-PECAN PIE
Categories Nut Dessert Bake Christmas Valentine's Day Pecan Winter Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
MAPLE PECAN PIE
Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
- In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
- Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.
Nutrition Facts : Calories 540, Carbohydrate 61 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 44 g, TransFat 2 1/2 g
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
PECAN PIE WITH MAPLE SYRUP
This pecan pie with maple syrup has a golden crust and delicious filling.
Provided by Kitkat737
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
- Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g
More about "maple pecan pie in wheat flavored crust recipes"
MAPLE PECAN PIE IN WHEAT-FLAVORED CRUST RECIPE | BON …
From bonappetit.com
4.9/5 (14)Servings 8
- Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
- Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
- Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
- Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. DO AHEAD Can be prepared 8 hours ahead. Let stand at room temperature. Cut pie into wedges and serve.
EASY MAPLE PECAN PIE RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
MAPLE PECAN TART - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
GLUTEN-FREE AND VEGAN MAPLE PECAN PIE CRUST
From makeitgrateful.com
GRAIN-FREE MAPLE PECAN PIE - THE WHEATLESS KITCHEN
From thewheatlesskitchen.com
MAPLE PECAN PIE - CELEBRATING SWEETS
From celebratingsweets.com
MAPLE PECAN PIE (WITHOUT CORN SYRUP) - SALLY'S BAKING …
From sallysbakingaddiction.com
MAPLE PECAN PIE RECIPE - SOUTHERN PLATE
From southernplate.com
MAPLE PECAN PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (6)Total Time 2 hrsServings 1
BROWNED BUTTER MAPLE PECAN PIE RECIPE (WITHOUT CORN SYRUP!)
From handletheheat.com
BEST MAPLE PECAN PIE RECIPE - HOW TO MAKE MAPLE PECAN PIE
From thepioneerwoman.com
RECIPE: MAPLE-HONEY PECAN PIE, FROM NEW YORK TIMES COOKING
From cbsnews.com
MAPLE PECAN PIE {NO CORN SYRUP}- BUTTER YOUR BISCUIT
From butteryourbiscuit.com
JELL-O PIE RECIPE
From southernliving.com
MAPLE PECAN PIE IN WHEAT-FLAVORED CRUST RECIPE
From bakerrecipes.com
SHORTBREAD MAPLE-PECAN PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
MAPLE PECAN PIE IN WHEAT-FLAVORED CRUST
From bigoven.com
28 BEST CRUMBL COOKIE FLAVORS RANKED (2023) - PARADE: …
From parade.com
NATURALLY SWEETENED PECAN PIE RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love