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.
- 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 Syrup7/8 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)
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.
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!