Maple-Nut Pie

By jiafei

8 Person

145 Minutes

0 Calories

Dig into a chocolate-drizzled riff on classic pecan pie. The most common question about pecan pie is: can I make a pecan pie without corn syrup? My answer was always: yes, but the filling won’t set or it won’t taste like pecan pie. Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for corn syrup. My goal was to find a solution to not only find a corn syrup substitute but to guarantee the pecan pie filling will SET and TASTE DELICIOUS. Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.

Ingredients

2 oz. Bittersweet chocolate, chopped
1 tsp. Flaked sea salt, divided
1/2 cup Unsalted butter
1/2 cup Pure maple syrup
1/2 cup Packed light brown sugar
1/4 cup Whipping cream, divided
2 tsp. Pure vanilla extract oil
1 Large egg
4 cups Coarsely chopped raw nuts
1 All-Purpose Piecrust
All-purpose flour, for work surface

Method

01

Preheat oven to 375 degrees F with the rack in the lowest position. On a floured surface, roll All-Purpose Piecrust dough to a 13" circle. Transfer to a 9" pie plate; fold edges under to align with the rim of the plate; crimp. Chill at least 15 minutes.
02

Toast nuts, in a single layer, on a baking sheet, stirring once, until lightly toasted, 5 to 7 minutes. Cool completely.
03

Whisk together egg, vanilla, and 1/4 cup cream in a bowl. Bring brown sugar, maple syrup, butter, and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in toasted nuts. Quickly stir in cream mixture. Pour hot filling into crust.
04

Bake until filling is bubbling in the center, 25 to 30 minutes. Cool, on a wire rack, at least 1 hour.
05

Microwave chocolate and remaining 1 1/2 tablespoons cream, stirring at 20-second intervals, until melted and smooth, about 1 minute. Drizzle over pie, and sprinkle with remaining 1/2 teaspoon salt.

Related Tags

Maple-Nut Pie

4.7

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 125 Mins
Total Time 145 Mins

02 Ingredients

2 oz. Bittersweet chocolate, chopped

1 tsp. Flaked sea salt, divided

1/2 cup Unsalted butter

1/2 cup Pure maple syrup

1/2 cup Packed light brown sugar

1/4 cup Whipping cream, divided

2 tsp. Pure vanilla extract oil

1 Large egg

4 cups Coarsely chopped raw nuts

1 All-Purpose Piecrust

All-purpose flour, for work surface

03 Method

Step 1

Preheat oven to 375 degrees F with the rack in the lowest position. On a floured surface, roll All-Purpose Piecrust dough to a 13" circle. Transfer to a 9" pie plate; fold edges under to align with the rim of the plate; crimp. Chill at least 15 minutes.

Step 2

Toast nuts, in a single layer, on a baking sheet, stirring once, until lightly toasted, 5 to 7 minutes. Cool completely.

Step 3

Whisk together egg, vanilla, and 1/4 cup cream in a bowl. Bring brown sugar, maple syrup, butter, and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in toasted nuts. Quickly stir in cream mixture. Pour hot filling into crust.

Step 4

Bake until filling is bubbling in the center, 25 to 30 minutes. Cool, on a wire rack, at least 1 hour.

Step 5

Microwave chocolate and remaining 1 1/2 tablespoons cream, stirring at 20-second intervals, until melted and smooth, about 1 minute. Drizzle over pie, and sprinkle with remaining 1/2 teaspoon salt.

04 Author

jiafei

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