Description
This maple pecan pie is my mom’s classic recipe for the Thanksgiving feast.
Ingredients
- Flaky pie pastry to fit a 9-inch pie or tart pan (I used a tart pan for this)
For the filling:
- 3 eggs
- 1 cup pure maple syrup
- 2 TBS melted butter
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups coarsely chopped pecans, lightly toasted
Instructions
- Place an oven rack at the lowest position and preheat the oven to 350. Place a baking sheet in the oven.
- Roll out pastry on a lightly floured surface to an 11-inch circle and fit loosely into a 9-inch tart pan with a removable bottom. Press overlapping dough into the top edge of the pan to remove excess and set aside the remaining dough for leaf cutouts.
- To make the leaf cutouts, roll out dough on a lightly floured surface. Use a cookie cutter, or find some pretty leaves outside and trace an outline with a sharp knife. Lay leaves on parchment paper on a cookie sheet and sprinkle with sugar. Cook alongside tart until lightly golden brown (watch carefully as leaves may cook more quickly than tart).
- Whisk eggs together and add the rest of the filling ingredients, stirring well. Pour into pastry shell and place tart pan on baking sheet. Bake 30-35 minutes until filling is set and pastry is lightly browned. Let cool in a pan on a wire rack.
- Remove the rim of the pan and set the tart, still with the pan on the bottom, on a serving platter. Place leaves on tart.
- Serve with lightly sweetened whipped cream.
- Prep Time: 20
- Cook Time: 35