A significant spotlight of our household Thanksgivings are the insanely scrumptious pies that my mother brings—often one pumpkin, perhaps a buttermilk, and all the time two pecan. The final couple years, I’ve requested her to share considered one of her household recipes right here on the positioning, and also you guys have liked these as a lot as we do. Final 12 months, she shared my private favourite, Pumpkin Gingersnap Pie, and the 12 months earlier than was her Traditional Buttermilk Pie.
After I was trying by our archives final week to place collectively this 12 months’s Thanksgiving menu, I couldn’t consider that we hadn’t but shared her Maple Pecan Pie recipe! It’s the true household favourite and one way or the other will get higher yearly. The heat of maple syrup and the crunch of toasted pecans create a pie that might not be cozier, particularly when savored in entrance of a hearth with a cup of espresso. And the recipe is surprisingly easy, with just a few ideas from my mother that can assist you bake it to perfection.
My mother’s ideas for fulfillment
Use a Tart Pan for a Rustic Look: My mother loves utilizing a tart pan with a detachable backside. It offers the pie a stupendous presentation, making it straightforward to take away and slice.
Make Ornamental Leaves: After you’ve match the dough to the pie/tart pan, you need to use the additional edges to make ornamental leaf cutouts. Simply roll out the dough and reduce out leaf shapes utilizing a cookie cutter or by tracing actual leaves with a pointy knife (even prettier.) Place the leaf cutouts on a parchment-lined baking sheet, sprinkle them with a contact of sugar, and bake alongside the pie.
Toast the Pecans: Toasting brings out the nutty taste of the pecans, including depth to the filling. Unfold them on a baking sheet and toast for five–7 minutes within the oven at 350°F, stirring midway by. Watch out to not over-toast; they’ll proceed to prepare dinner a bit within the filling.
Watch the Leaves: If you happen to’re including ornamental leaves, keep in mind they’ll prepare dinner sooner than the pie. Verify them regularly, and don’t overlook to sprinkle just a little sugar for added sparkle!
Let It Cool: This pie units because it cools, so give it just a little time earlier than slicing. Cooling additionally makes it simpler to deal with for those who’re transferring it to a serving platter.
Extremely advocate topping every slice of pie with a dollop of evenly sweetened whipped cream. Can’t wait to listen to what you guys assume! If you happen to make this recipe, you’ll want to fee and overview under.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook fb iconprint print iconsquares squares iconheart coronary heart iconheart strong coronary heart strong icon
Description
This maple pecan pie is my mother’s traditional recipe for the Thanksgiving feast.
Flaky pie pastry to suit a 9-inch pie or tart pan (I used a tart pan for this)
For the filling:
3 eggs
1 cup pure maple syrup
2 TBS melted butter
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups coarsely chopped pecans, evenly toasted
Place an oven rack on the lowest place and preheat the oven to 350. Place a baking sheet within the oven.
Roll out pastry on a evenly floured floor to an 11-inch circle and match loosely right into a 9-inch tart pan with a detachable backside. Press overlapping dough into the highest fringe of the pan to take away extra and put aside the remaining dough for leaf cutouts.
To make the leaf cutouts, roll out dough on a evenly floured floor. Use a cookie cutter, or discover some fairly leaves exterior and hint a top level view with a pointy knife. Lay leaves on parchment paper on a cookie sheet and sprinkle with sugar. Cook dinner alongside tart till evenly golden brown (watch rigorously as leaves could prepare dinner extra shortly than tart).
Whisk eggs collectively and add the remainder of the filling components, stirring nicely. Pour into pastry shell and place tart pan on baking sheet. Bake 30-35 minutes till filling is ready and pastry is evenly browned. Let cool in a pan on a wire rack.
Take away the rim of the pan and set the tart, nonetheless with the pan on the underside, on a serving platter. Place leaves on tart.
Serve with evenly sweetened whipped cream.
Prep Time: 20Cook Time: 35
