1 9-inch pie shell; unbaked
1 cup light brown sugar; firmly packed
1 cup pure maple syrup
4 tablespoons unsalted butter, melted
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 cups Pecan Valley Pecan Pieces
1. Preheat oven to 400ºF.
2. In a bowl, beat the eggs until they are combined. Add the sugar and mix well. Stir in the maple syrup, butter, salt, vanilla, and pecans. Pour the filling into the pie crust and transfer to the oven.
3. Bake in a preheated oven for 10 minutes.
4. Reduce the temperature to 350ºF.
5. Bake for an additional 30 to 35 minutes or until the filling is set. Give the pie a gentle shake; the center should remain firm. Let the pie sit at room temperature to cool completely.
To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. Gently press the foil against the pie. Freeze for up to two months. Defrost the wrapped pie at room temperature. Uncover the pie and warm in a 300ºF oven for ten minutes before serving.
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