0/5
(0 Votes)
Ingredients
- Pastry shell
- 8 oz pecan halves
- 1 3/4 cups lightly packed brown sugar
- 1/3 cup softened butter
- 1/4 cup maple syrup
- 4 eggs
- 1 cup 35% whipping cream
- 1 1/2 tsp vanilla
- 1/2 tsp salt
Preparation
Step 1
Preheat oven to 350F and place rack near bottom of oven. Roll out pastry and line deep 10" pie plate. Trim and flute edges but do not prick bottom. Save about 1/2 cup pecan halves for the top of the pie and coarsely chop the rest. They should measure about 1 1/2 cups. Sprinkle over bottom and refrigerate while preparing filling. Measure sugar, butter, syrup and eggs into a mixing bowl. Beat until smooth. Stir in cream, vanilla and salt. Place pie shell on a baking sheet in case of spills. Slowly pour in cream mixture. Arrange whole pecans on top. Bake in oven for 40-45 minutes or until top is puffed and set almost to the middle. The top becomes quite dark.