Maple-Pecan Pie

Maple-Pecan Pie

Maple-Pecan Pie is rated 3.1 out of 5 by 7.
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Prep Time: 30 minutes
Cook Time: 70 minutes
Servings: 8

Pure maple syrup, made from the boiled sap of the sugar maple tree, comes in three grades. Grade A Light or Fancy syrup, sometimes called Grade AA, is clear gold and has a wonderfully subtle flavor, but its delicate character does not hold up in cooking. Grade B syrup is produced only in Vermont and has more maple flavor than Grade A. Sometimes called "baking" or "cooking" maple syrup, it is ideal for use in this recipe. Grade C has a robust, molasses-like flavor and is used primarily in making commercial table syrups.

Ingredients:

  • 1 rolled-out round basic pie dough
  • 2 cups pure maple syrup
  • 2 eggs, lightly beaten
  • 1/4 cup firmly packed light or dark brown sugar
  • 1/8 tsp. salt
  • 2 Tbs. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 1/2 cups pecans, coarsely chopped

Directions:

Fold the dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it into the bottom and firmly up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.

Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

In a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

In a bowl, stir together the eggs, brown sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

Bake the pie until the center is slightly puffed and firm to the touch, 30 to 35 minutes. Transfer to a wire rack and let cool until just slightly warm, about 45 minutes, before serving. Makes one 9-inch pie; serves 8.

Serving Tip: Serve with sweetened whipped cream flavored with 1 Tbs. bourbon, if desired.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Rated 5 out of 5 by from Quick Fix for this recipe This is the best tasting pecan pie ever. I read all the reviews about it not setting up and analyzed the ingredients so I adjusted the recipe by adding one egg. I have made the pie 3 times and it has set up perfectly each time. Give it a try, you won't be disappointed.
Date published: 2016-01-16
Rated 3 out of 5 by from amazing flavor, set perfectly ONLY the 1st time=? This pie has amazing flavor. This one is frustrating. The first time i made this pie it set beautifully & was delicious.* It doesnt help that i have made accidental discoveries & flops by making a recipe mistake before. I liked it so much the 1st time, that after a 3rd try, I actually replaced my oven sure the PCB had damage. major holiday, another flop! It was the recipe! I ended up scooping it up with a large spoon and microwaving it, then putting it on icecream. I hope the recipe experts will run down what the real problem was. Is it possible it is 3 cups syrup reduced to 1.5cups for the thickness?
Date published: 2015-12-19
Rated 2 out of 5 by from Does not set For 4 years I wanted to bake this pie for Christmas but for different reasons never did, now I finally bake it for New Year's Eve and it was a disappointment. The taste is great but it does not set and I am sure I followed all the instructions correctly and even left it to cool completely (as some comments state to let it set) but nothing. I might give it another try in lets say another 4 years...
Date published: 2015-01-02
Rated 5 out of 5 by from Best Pecan Pie EVER I was really hesistent on trying this recipe after reading these horrible reviews. I followed this recipe to the tee and it turned out beautiful. The key to making this perfect is patience...be sure to wait the entire time after you boil the syrup for it to return to room tempature (45 minutes)....also after you take the pie out of the oven...let it cool completely (2hours)....it will allow it to set and not be runny. BEST PECAN PIE EVER!
Date published: 2014-11-29
Rated 1 out of 5 by from Not very good The picture does not reflect the actual pie. The recipe calls for chopped pecans and thoroughly mixed---- too much, too rich, not good. Very time consuming. Very disappointing.
Date published: 2013-12-01
Rated 1 out of 5 by from quantities are WRONG in WS recipe No wonder pies have come out soupy! The Williams Sonoma recipe calls for too much syrup, not enough eggs and not enough brown sugar (which, combined with egg acts as a binding agent as well as a sweetener). The WS recipe calls for 2 cups maple syrup, 2 eggs & 1/4 cup brown sugar.CORRECT amounts should be: ONE cup maple syrup, THREE eggs and 1/2 cup light brown sugar.
Date published: 2013-10-27
Rated 5 out of 5 by from Someone PLEASE tell me how to get this pie to SET! My husband is an avid pecan pie lover so I have tried this recipe now five times. Five. The first four, I tried to find the best quality maple syrup available in my area but couldn't ever find the grade B it asks for. Every time it was soupy. This fifth time, I actually ordered the GRADE B maple syrup from vermont that the recipe calls for and was so excited thinking that that would be the missing link and now it would be perfect. It ended up MORE soupy than any other time I attempted it. I even added an extra egg this time! I am being very careful to properly reduce the syrup. I don't know what I'm doing wrong. The only reason I still haven't given up is that my husband says, despite the disappointing texture, it is (with the Grade B syrup used) the BEST PECAN PIE he has EVER tasted! So I carry on... hoping that one of these times I'll figure out how to make this dumb thing set properly so he doesn't have to drink it with a straw. HELP!
Date published: 2012-02-15
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