It’s time for our January post from the lovely Brandy of Young in the Mountains…..sit back and grab a napkin for the drool.
My husband loves pecan pie. He’s from Georgia, so I think it’s a requirement. Because I love him, I make him pecan pie. When I was given a bag of mammoth pecans back in December, I knew what I had to do. I didn’t want the traditional corn syrup recipe, so I looked around for other ideas and found one made with maple syrup. Bingo! Now, this pie can suit both of us.
Preparation time: 30 minutes
Bake time: 1 hour
- One unbaked pie crust: homemade, gluten-free or otherwise
- 6-8 ounces pecans
- 1 stick butter
- 3 large eggs
- 1/2 cup sugar
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- Heat your oven to 400 degrees.
- Place a piece of aluminum foil gently inside your pie crust and fill with dry beans you don’t want to eat. Bake 10 minutes. This is called blind baking. And do use that foil. The first time I blind baked a pie crust, I didn’t. I had to pick lots of hot beans out of my pie crust before I could fill it. Blind baking makes certain that your crust doesn’t do funny things later on. Allow crust to cool a little while you mix up the filling.
- Toast your pecans lightly, if desired. I didn’t desire to, so I didn’t. I was working within the confines of naptime and didn’t have a moment to waste.
- Melt your butter and mix with the remaining wet ingredients (add a dash of cinnamon if desired – I desired).
- Fold in the pecans. Pour into the pie crust and look around to see if it needs more pecans. Do not hesitate to add more, if you have them.
- Lower oven to 275 degrees and bake pie for one hour, or until it doesn’t wobble around the edges.
- Cool and enjoy with whipped cream!
Now, I said I love my husband and make him this pie, but I don’t make it often. So, when it comes to the source of this recipe, I can only credit the internet–I found it six years ago and this is only my second time making it. It’s turned out perfectly both times. Another note that I have is that you can make this with less sugar (of course, less sugar with pecan pie is relative). I used only 3/4 cup maple syrup this time and no one is complaining. I am now officially out of maple syrup. Eeek!
*This post is linked at Hearth and Soul Blog Hop at Penniless Parenting, at Simple Lives Thursday on GNOWFGLINS, at Healthy 2Day Wednesday on Day2Day Joys, at Weekend Whatever on Your Thriving Family, at Think Pink Sunday on Flamingo Toes, and at Frugal Days Sustainable Ways at Frugally Sustainable.
Brandy and her family take the impossible way on their little urban homestead in the foothills of Appalachia. They enjoy hiking, knitting (or watching mama knit), minimalist parenting, babywearing, cosleeping and sticking it to The Man. You can visit Brandy at Young in the Mountains.