Maple Pecan Pie

Day 24

 

 

FILLING:

  • 1 stick unsalted butter
  • 1 1/2 cups packed dark-brown sugar (I used light brown, what I had)
  • 1 cup maple syrup, preferably grade A
  • 3 tablespoons flour
  • 1 cup whole milk (or what you have is fine) 
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1 1/2 cups toasted pecan halves (yes, toast them!)

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a saucepan melt butter over med heat
  3. Add brown sugar, syrup and flour. Stir constantly until mixture is smooth and thoroughly combined – about a min.
  4. Allow to cool about 5 min.
  5. Meanwhile whisk together milk, eggs, vanilla and salt in a bowl.
  6. Slowly add the mixtures together, whisking until smooth.
  7. Pour filling into prepared pie shell.
  8. Arrange toasted pecans on evenly on top.
  9. Bake about 1 – 1 1/4 hour until pie is puffed and set along the edges and still wobbly in the middle.
  10. Let cool before serving!

ENJOY!!!

 

 

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