Pecan Pie

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This pecan pie is a major winner! It is made with real maple syrup instead of corn syrup, but it doesn't taste mapley at all. It just tastes GOOD. Here's the recipe:


Unbeatable Pecan Pie

Crust:

1 1/4 c. flour
1/2 tsp. salt
1/2 c. shortening, chilled
ice water to form a dough

Filling:

2 Tbsp. butter
1 1/2 c. chopped pecans*
3 eggs, beaten
1 c. real maple syrup
1/2 c. white sugar
1/3 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. salt

In a bowl, mix together flour and 1/2 tsp. salt. Using a pastry blender or two knives, cut in shortening until the chunks are about the size of peas. Ad ice water slowly, a little at a time, to form a dough. Don't knead, just gently bring together. Shape dough into a disk and wrap in plastic wrap. Chill for at least 30 minutes.

Preheat oven to 350 degrees. On a floured surface, roll dough out to fit the size of a 9-inch pie plate. Fit dough in and crimp the edges. (I put it back in the fridge at this point or stick it outside or in the garage if you live in a cold state like me :)

In a heavy skillet, melt 2 Tbsp. butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.

Mix together beaten egg, maple syrup, sugar, 1/3 c. melted butter, vanilla, and 1/2 tsp. salt. Stir in nuts. Pour filling into crust. Bake for 45-50 minutes or until filling is set. Transfer pan to wire rack and cool.

*I've made this recipe several times and just realized that I've never chopped the pecans. Oh well! It tasted great! Recipe from allrecipes.comOriginally posted 12/2/09