Southern Nut Pie
Whipping cream adds extraordinary smoothness to classic pecan pie. Maple syrup adds its own distinctive sweetness, as well.
1 (9-inch) unbaked pie crust*
1 1/2 cups pecan halves
1/4 cup butter, melted
2 tablespoons unbleached all-purpose flour
1 teaspoon vanilla extract
1 cup pure maple syrup
1 cup whipping cream
3 large eggs, beaten
1/2 teaspoon salt
- Preheat oven to 375°F (190°C).
- Spread nuts evenly across bottom of unbaked pie crust; set aside.
- In a large bowl stir together butter, flour and vanilla. Mix in maple syrup, cream, eggs and salt until well mixed. Pour into pie crust. The nuts will float; push them down into liquid with the back of a spoon to moisten them, so they won't burn during baking.
- Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Let pie cool at least 15 minutes before slicing.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.