Best 11 Maple Pecan Pie Ii Recipes

MAPLE PECAN PIE

Steps:

• Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
• Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
• Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

MAPLE PECAN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

MAPLE PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
• In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.

MAPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees and place rack at lowest position.
• Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
• Blend well and stir in pecans.
• Pour into pie shell.
• Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

MAPLE PECAN PIE II

Steps:

• Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
• Preheat oven to 350 degrees F (175 degrees C).
• Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
• Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
• Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.

MAPLE PECAN PIE A LA MODE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly.
• In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream.

MAPLE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread the nuts evenly over pie shell.
• Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
• Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

MAPLE SYRUP PECAN PIE

Steps:

• Beat all ingredients in food processor except pecans and pie shell.
• Place pecans evenly into pie shell.
• Pour egg mix over.
• Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
• Serve with a dollop of fresh whipped cream.

EASY MAPLE PECAN PIE

Steps:

• Set oven to 350 degrees F (oven rack set to bottom).
• Sprinkle the chopped nuts over the pie crust.
• In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
• Pour the filling over nuts and crust (do not mix).
• Bake for about 50-60 minutes, or until filling is set and slightly puffed.
• Transfer to a rack and cool completely.
• Delicious!

MAPLE PECAN PIE

Steps:

• Roll out half the dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly, indenting all around with your thumb. Roll out remaining dough and cut out four dozen leaves. Cut four 5/8-inch-wide strips a little longer than diameter of pie. Set on a parchment-lined baking sheet. Chill all pastry until firm.
• Whisk together eggs, syrups, and brown sugar. Stir in butter, vanilla, lemon zest, and lemon juice. Fold in chopped pecans.
• Pour filling into pie shell. Carefully apply pastry strips about an inch apart across top of pie, trimming off any overhang. Brush strips with ice water, and attach leaves end to end. Place a leaf on each thumbprint, attaching with ice water. Place pecan halves in spaces between strips. Chill until firm.
• Heat oven to 375 degrees. Brush exposed pastry with egg glaze. Bake for 40 minutes, or until knife tip comes out clean. Serve warm or cold, with whipped cream if desired.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.