Post by mrswaz on Nov 21, 2016 15:17:02 GMT -5
192.99.119.244/showthread.php?153689-ISO-Not-too-sweet-recipe-for-Pecan-Pie
I guess I'm not sure what the point of posting the link in case it disappears is... I mean, if it actually disappears, the link will go nowhere.
From that thread, however, there is a recipe posted by erin elizabeth that I plan to make this year for Maple-Pecan Pie. Soooo much better than a pie made with corn syrup!
Maple-Pecan Pie BA 11/00
1 cup (packed) golden brown sugar
1 cup pure maple syrup
3 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups chopped pecans (about 6 ounces), toasted
Make a 9-inch pie crust. Preheat oven to 400 degrees. Whisk brown sugar, maple syrup, eggs, melted butter, vanilla extract, and salt in large bowl to blend. Mix in chopped pecans, pour filling into crust. Bake pie 10 minutes. Reduce oven temperature to 350 degrees. Continue to bake pie until filling is set in center, about 30 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature)