Maple Pecan Pie

Filling:

2 cups pecan halves or pieces15111081_743643982460626_2856572122773489621_o
2 T butter
1 cup maple syrup
3 large eggs
½ cup brown sugar
1 tablespoon amaretto (almond liqueur) (optional)
1 teaspoon vanilla extract
1/2 t salt

1. Heat the oven to 375°F.

2. Toast the pecans in a skillet over medium-low heat until fragrant, about 5 minutes; set them aside to cool.

3. Combine the maple syrup and butter in a small saucepan and cook over medium-low heat until the butter melts. In a separate bowl, beat the eggs, then whisk in the brown sugar, the Amaretto, vanilla, and salt.

4. Gradually whisk the hot maple syrup mixture into the egg mixture. Stir in the pecans.

5. Pour the pecan mixture into the pie crust, transfer the pie plate to a baking sheet, and bake until the top and edges of the pie are golden brown and the center of the pie is jiggly but no longer liquid, 30 to 40 minutes.

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This entry was posted in November 2016, Thanksgiving Recipes, Uncategorized. Bookmark the permalink.

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