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Pecan Pie

 

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Pecan Pie
 

 

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Recipe

Pecan Pie

Adding maple syrup to the pecan pie provides a twist to the traditional pecan pie. Adding salt provides a contrast to the sweetness of the pie and enhances the sweetness as well.

Times

  • Prep Time : 5 min
  • Cook Time : 50-60 min
  • Ready Time : 55 min

Servings

8

Ingredients

  • 3 eggs
  • ½ cup corn syrup
  • ½ cup pure maple syrup
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or margarine
  • Pinch of salt
  • 2 cup pecans
  • Store bought pie crust

Directions

Prepare pie crust according to package directions. Keep in mind that some pie crusts need to be baked before baking with filling. For a quick and easy option, use graham cracker crust.

Mix in order of ingredients and bake for 60 minutes at 350 degrees F or until center is set.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

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About Shifra Klein

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Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

 

comments

 

6 Responses to Pecan Pie

  1. avatar says: Chrissie

    Are there any pecan pie recipes that use no corn syrup? I like that uses partially maple, but would still like to dispense with corn syrup all together. Thanks! Blessings.

  2. you can try this: For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water

  3. avatar says: Sarah

    Is vanilla extract or sugar used? And at how many degrees do you bake the pie? Thank you.

  4. Thank you, do you have a recipe for the cookies showen with the pecan pie?

  5. avatar says: Rob

    I really like the idea of using maple syrup in this pie. For those who don’t wish to use corn syrup I don’t see why you couldn’t just use all corn syrup in the recipe. However, to avoid an overwhelmingly maple-flavored pie I would use U.S. Grade A syrup, instead of the Grade B which is commonly used for baking. Pecans and maple are a good combination — my grandfather, who was from New Orleans, made delicious pecan pralines. His secret was to add some Mapleine maple flavoring to the syrup, instead of vanilla. (His pralines had no cream in them, so they would be pareve.)

    A great variation is a chocolate pecan pie (or Derby Pie, if you’re from Kentucky). It’s basically the same recipe, except that you first fill the bottom of the crust with mini chocolate chips before adding the pecans and custard mixture, and add 3 – 4 tablespoons of bourbon whisky to the custard mixture. I’ve made this in the past, but after being baked I must admit that I haven’t noted much of the bourbon flavor. The next time I make one of these I’m going to either drizzle or mist the pie with another few tablespoons of bourbon when it comes out of the oven, before it cools down. The bourbon should get absorbed and offer a more pronounced bourbon flavor (for those who like that). Happy Thanksgivvukah to all! And think of this variation for May, when the Kentucky Derby rolls around!

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