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A creamy take on the classic
pecan pie. Maple syrup adds its distinctive sweetness.
Southern
Nut Pie
- 1 (9-inch) unbaked pie
crust
1 1/2 cups pecan halves
1/4 cup butter, melted
2 tablespoons unbleached all-purpose flour
1 teaspoon vanilla extract
1 cup pure maple syrup
1 cup whipping cream
3 large eggs, beaten
1/2 teaspoon salt
- Preheat oven to 375°F
(190°C).
- Spread nuts evenly across
bottom of unbaked pie crust; set aside.
- In a large bowl stir together
butter, flour and vanilla. Mix in maple syrup, cream, eggs and
salt until well mixed. Pour into pie crust. The nuts will float;
push them down into liquid with the back of a spoon to moisten
them, so they won't burn during baking.
- Bake for 50 to 60 minutes
or until knife inserted in center comes out clean. Let pie cool
at least 15 minutes before slicing.
Makes 8 servings.
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