Maple and Toasted Pecan Pie with Maple Whipped Cream
The addition of maple syrup to this classic makes an even more special pecan pie for the holidays
Prep Time 20minutes
Cook Time 1hour15minutes
Total Time 1hour35minutes
Servings 6-8 Servings
Author Creative Culinary
For the Pie:
9" pie shell - homemade or prepared
2cupssmall pecan halves
1cuppacked brown sugar
½cuplarge pecan halves
For the Maple Whipping Cream:
1cupchilled heavy cream
Caramel Sauce for garnishhomemade or purchased
Place 2 cups pecan halves on a cookie sheet and toast in a 350 degree oven for 8-12 minutes, stirring the pecans once during baking time, until the pecans are fragrant. Let cool completely, then coarsely chop.
Preheat oven to 300 degrees.
Melt the butter in a medium saucepan. Remove from heat; mix in sugars and salt with wire whisk until butter is absorbed. Beat in eggs, one at a time, then beat in maple and vanilla.
Cook and stir constantly with wire whisk until mixture is hot and looks shiny, about 6-7 minutes, stirring constantly so the eggs don't scramble on the bottom of the pan. Remove from heat and stir in the cooled, toasted pecans.
Pour pecan mixture into the pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40-55 minutes. You may need to cover the edges of the crust with foil to prevent over browning, or cover the top of the pie with foil.
Transfer pie to wire rack and let cool completely, at least 5 hours.
To Make the Whipping Cream:
Have mixing bowl and beaters chilled for best results.Beat whipped cream until soft peaks form; add maple syrup and vanilla and beat until firm.
Dollop whipped cream on top of pie slices; drizzle with the caramel sauce.
Best eaten within 12-14 hours but who am I kidding...we've never had pie leftover that long...it's great for breakfast the next day!