Maple and Toasted Pecan Pie with Maple Whipped Cream

Maple and Toasted Pecan Pie with Maple Whipped Cream
Maple and Toasted Pecan Pie with Maple Whipped Cream
Barbara Kiebel
Maple and Toasted Pecan Pie with Maple Whipped Cream

I love pecan pie. In my family, pumpkin pie is not a necessary part of our Thanksgiving dinner; I'll often make both pumpkin and pecan pie but if push were to come to shove, I know where everyone's heart lies. It's not just for Thanksgiving either… Nope, we're happy to do a repeat just a month later for Christmas.

6
Servings
490
Calories Per Serving
Deliver Ingredients

Ingredients

For the maple whipping cream

  • 1  Cup  heavy cream, chilled
  • 1/4  Cup  maple syrup
  • 1  Teaspoon  vanilla extract

For the pie

  • 2  Cups  small pecan halves
  • 1/3  Cup  unsalted butter
  • 1  Cup  packed brown sugar
  • 1/4  Cup  sugar
  • 1/4  Teaspoon  salt
  • eggs
  • 1/2  Cup  maple syrup
  • 1  Tablespoon  vanilla extract
  • One 9-inch pie shell
  • 1/2  Cup  large pecan halves
  • Caramel sauce, for garnish

Directions

For the maple whipping cream

Have a mixing bowl and beaters chilled for best results. Using an electric mixer, beat the heavy cream until soft peaks form. Add the maple syrup and vanilla extract and beat until firm. Reserve until ready to use.

For the pie

Preheat the oven to 350 degrees.

Place the small pecan halves on a cookie sheet and toast in the oven until the pecans are fragrant, stirring the pecans once during baking time, about 8-12 minutes. Remove from the oven and reduce the oven temperature to 300 degrees. Let the pecans cool completely, then chop coarsely.

Melt the butter in a medium-sized saucepan. Remove from the heat and mix in the sugars and salt with a wire whisk until absorbed. Beat in the eggs, one at a time, then beat in the maple syrup and vanilla extract.

Cook and stir constantly with a wire whisk until the mixture is hot and looks shiny, about 6-7 minutes, stirring constantly so the eggs don't scramble on the bottom of the pan. Remove from the heat and stir in the cooled, toasted pecans.

Pour the pecan mixture into the pie crust. Place the large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40-55 minutes. (You may need to cover the edges of the crust with foil to prevent over browning, or cover the top of the pie with foil.)

Transfer the pie to a wire rack and let cool completely, at least 5 hours. Dollop whipped cream on top of the pie slices and drizzle with the caramel sauce.

Nutritional Facts

Total Fat
20g
29%
Sugar
21g
23%
Saturated Fat
7g
29%
Cholesterol
34mg
11%
Carbohydrate, by difference
63g
48%
Protein
14g
30%
Vitamin A, RAE
243µg
35%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
273mg
27%
Choline, total
6mg
1%
Fiber, total dietary
9g
36%
Fluoride, F
1µg
0%
Folate, total
132µg
33%
Iron, Fe
6mg
33%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
302mg
43%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
450mg
30%
Water
97g
4%
Zinc, Zn
2mg
25%

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.