- Slice of Pecan Pie, Photo by Stu Spivak (http://flickr.com/photos/stuart_spivack/154845433/)
Well, we just celebrated the yearly South Carolina Pecan Festival here in Florence and I figured what better time for a Pecan Pie recipe. Pecan pies are great desserts to make. They’re quick to prep, simple to make and we love them, almost traveling back to the days of our youth in memories of pies eaten. For me growing up, pecan pies were the domain of Autumn, heralding the coming of Halloween and Thanksgiving with the aromas of the nuts, maple syrup and molasses drifting in the air.
For the pie shell in the recipe, you can either buy a pre-made frozen one or make your own. If you make it by hand, place it in the refrigerator to fully chill after you press it into the pie tin. Small changes in the seasonings used can make a huge difference in flavor, so try some experimenting with the amounts, and some different spices, like a pinch of cinnamon or allspice.
Grade 'B' maple syrup is my preferred choice for baking. It's got a bolder flavor and darker color than the Grade 'A' ("fancy").
- 1 9-inch Pie Shell
- 1 1/2 cups Pecans, roughly chopped
- 2 large eggs, lightly beaten
- 1/4 cup Brown Sugar, firmly packed
- 1 cup Grade 'B' Maple Syrup
- 1 1/2 Tbsp. Molasses
- 1 1/2 Tbsp. Melted Butter
- 2 Tbsp. Flour
- 1 tsp. Pure Vanilla Extract
- pinch salt
Heat your oven to 375° and make sure your pie shell is fully chilled (if using a pre-made one, cook from frozen).
Sprinkle the chopped pecans evenly over the bottom of the pie shell.
In a bowl, combine all the remaining ingredients and pour over the pecans which will begin to float to the top. You can use the floating pecans to create a design on the surface.
Place the pie in the oven on the center rack and cook for 20 minutes.
Cover the edge of the crust with tin foil and cook another 20-25 minutes, until the filling is just set (when you give it a little shake, the filling should wiggle like jello and return to its original position and you should see no ripples).
Remove from oven and allow to cool to room temperature.
[Editor's Note: A special welcome to our visitors from Vermont. We're glad you visited.]
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