Maple Pecan Pie

Pecan pie probably came to the United States when the French came to New Orleans. However, early American cookbooks show no recipes for pecan pie. It wasn't until the Karo Syup company created what they called a Karo pie, in the 1930's that we had pecan pie. Most pecan pie recipes use Karo syrup, but Karo syrup really has no taste. It' just sweet. So if you want to try a pecan pie with some great maple flavor, try the recipe below.


A maple pecan pie recipe with maple syrup, brown sugar, butter, and pecans.

Ingredients:
•1 prepared unbaked pastry shell, 9-inch
•6 eggyolks
•1 cup pure maple syrup
•1/2 cup light brown sugar, packed
•2 tablespoons melted butter
•1 teaspoon vanilla extract
•1 1/4 cups pecan pieces or halves

Preparation:

Preheat oven to 350° and place rack at lowest position. In a large bowl, beat eggs. Add maple syrup, brown sugar, melted butter, and vanilla. Pour chopped pecans into the bottom of an uncooked pie shell. Pour filling on top. Pecans will rise to the top. Bake at 325° for 60 minutes, or until golden brown and the filling is set.

Remove pie from oven and let it rest for an hour. Then refrigerate for 3 hours to let the filling set. Remove and bring back to room temperature to serve.

Top with bourbon whipped cream. 1 cup whipping cream, 1/2 cup brown sugar, 1 jigger of bourbon. Whip until stiff and serve on top of pie. Enjoy