Pecan Pie Filling Recipe With Maple Syrup
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In a bowl whisk eggs and sugar until smooth.
Pecan pie filling recipe with maple syrup. Pour batter into the pie shell. Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling. Pour evenly over pecans.
How to make maple pecan pie. Heat butter brown sugar and maple syrup in a small saucepan until smooth and combined. Trim to 1 inch beyond rim of plate.
Whisk eggs maple extract and salt into the syrup mixture. Whisk in the maple syrup bourbon and vanilla. I used the recipe for the pecan pie filling that i found on joy of baking as a start and replaced the corn syrup with maple syrup.
Stir in brown sugar syrup and flour and cook stirring constantly just until mixture is smooth and thoroughly combined about 1 minute. This no corn syrup recipe combines rich maple syrup with the deep flavor of bourbon and pecans to make a pie that s sure to be the star of any holiday gathering. Bake for about 50 60 minutes or until filling is set and slightly puffed.
Whisk together milk eggs vanilla and salt in a large bowl. After the first 20 minutes of bake time place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The bars recipe calls for tempering the eggs but i wanted a no fuss filling that skipped the extra steps.
Taking a note from my brown butter pecan pie bars i reached for pure maple syrup. While i was searching for recipes i came across the concept of a maple pecan pie and i was immediately sold on the idea. Bake the pie for 40 50 minutes or until the top is lightly browned.
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