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Unbeatable Pecan Pie

Unbeatable Pecan Pie

Terry

Terry

The maple syrup gives this pecan pie a distinctive flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
  4. In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
  5. Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.
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Reviews

BonBon
69

BonBon

9/1/2006

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unfortunately I used the 2 tablespoons which made the pecans too oily. Also, I think the pecans should be changed to 1 cup and perhaps a 1/4 cup of sugar would be sufficient if you use a high quality pure maple syrup as I did. Perhaps delete the salt if using salted butter, or use unsalted butter. I will make this recipe again though with these alterations.

devsmommy
51

devsmommy

7/30/2009

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumptious. I did use others' suggestions and added a Tablespoon of flour to the filling, and only used 2 teaspoons of butter to toast the nuts. I also took a chance and subbed dark brown sugar for the white sugar. The maple flavoring was subtle and not overpowering. It was amazing; this is the first pecan pie I've made (and I've made many) that didn't have the sugary liquid oozing into the crust and making it soggy. I will never use another pecan pie recipe again! My taste buds thank you for helping me make my favorite pie at home, however, my waistline does not!

Linda Correia
41

Linda Correia

12/26/2003

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pan. I also only use a quiche dish for this one and it looks great, no crust edge to worry about!

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