Maple Pecan Pie
Total TimePrep: 10 min. Bake: 40 min. + cooling
simple ingredients. great taste.
Really good pecan pie. Love the twist of adding the maple, pecan pie is already a fall flavor for sure but the maple really doubles down and adds something unexpected, without taking anything away.
I served this today for lunch and guests rated it an 8, only because it was new flavor for pecan pie. After my sister tried the recipe as printed in the magazine, she advised that more sweet was necessary. I added about 1/3 C Monk fruit to increase the sweet. After that alteration, I found this dessert very appealing! A 10 in my book.
We made this pecan pie yesterday. It was wonderful. My wife has a great crust recipe. She made the crust while I prepared the filling. I crushed the pecan halves a little for easier cutting of the pie and eating. Full pecan haves look nicer. Again, the recipe was wonderful creating a delicious pecan pie.
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Turns out great. I do add some extra vanilla and pecans. My only advice is make more than one because it disappears quickly.
I will not make this pie again! One review was right! It tasted eggy and the filling didn't hold together. Do not waste your time and money with this recipe! Next time I'll try Martha Stewart's maple pecan pie recipe! I hope it's better!
Tasted egg-y. It's not BAD but I wouldn't make again.
Just pulled out of oven after 55minutes of cooking, still a little runny. I don't bake much but would that be so and get more firm when cooling?
Just perfect! We were very happy with this pie. 5 Stars!I covered the pie crust edges in foil the whole time so they didn't over cook and the top in the last 5 minutes so the pecans didn't over brown.It cracked just a bit at the 45 minute mark. Next time I will turn the heat off at 35 or 40 mins and let it cool in the oven to try for it not to crack. Just an appearance issue, didn't affect the taste.