Maple Syrup Pecan Pie

My best pretend internet friends the Pioneer Woman & Ina Garten never fail me. I combined their approaches to pecan pie using Pioneer Woman’s recipe with the idea to add maple from Ina Garten. This pecan pie was amazing with a hint of maple added to the recipe! The perfect Holiday treat (which as you can tell I’ve been making way too many of lately. Help!). But really, I want to hang out with both of these amazingly talented ladies.

Here is the link to Ina Garten’s Maple Pecan Pie and here (as well as below) is Pioneer Woman’s Pecan Pie:

• 1 whole Unbaked Pie Crust (I used my best homemade pie crust here)
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1 cup Corn Syrup 7/8 c. corn syrup
• 1/8 c. maple syrup
• 3/4 teaspoons Vanilla
• 1/3 cup Melted Butter (salted)
• 3 whole Eggs, Beaten
• 1 cup (heaping) Chopped Pecans

I added the maple syrup and kept the pecans whole because Mitch loves it that way, but other than that followed the recipe! It did take a little longer to cook than she said. Just take it out once it’s mostly set (not too jiggly).

Recipe from Pioneer Woman: First make pie crusts. Roll out into pie pan. Mix sugar, brown sugar, salt, corn syrup, maple syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.