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Recipes

Maple Pecan Pie in Wheat-Flavored Crust

By Ken HaedrichPhotography by Noel Barnhurst

4.9

(14)

Image may contain Nut Plant Seed Food Vegetable Pecan Produce and Grain

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

3

/4 cup pure maple syrup

3

/4 cup (packed) golden brown sugar

1

/2 cup light corn syrup

1

/4 cup (1/2 stick) unsalted butter

Wheat-flavored Crust

3

large eggs

1

teaspoon vanilla extract

1

/4 teaspoon salt

1

1/2 cups pecan halves

Need to make a substitution?

Preparation

  1. Step 1

    Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.

    Step 2

    Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.

    Step 3

    Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.

    Step 4

    Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. DO AHEAD Can be prepared 8 hours ahead. Let stand at room temperature. Cut pie into wedges and serve.

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