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
952
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
  • 3 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.

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.

Nutritional Facts

Total Fat
62g
95%
Sugar
71g
N/A
Saturated Fat
22g
100%
Cholesterol
161mg
54%
Protein
8g
16%
Carbs
97g
32%
Vitamin A
285µg
32%
Vitamin B12
0.3µg
4.7%
Vitamin B6
0.1mg
7.3%
Vitamin C
0.6mg
1%
Vitamin D
0.9µg
0.2%
Vitamin E
1mg
7%
Vitamin K
3µg
4%
Calcium
140mg
14%
Fiber
4g
16%
Folate (food)
23µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
7µg
N/A
Iron
2mg
11%
Magnesium
63mg
16%
Monounsaturated
26g
N/A
Niacin (B3)
1mg
4.8%
Phosphorus
187mg
27%
Polyunsaturated
10g
N/A
Potassium
371mg
11%
Riboflavin (B2)
0.7mg
42.1%
Sodium
315mg
13%
Sugars, added
68g
N/A
Thiamin (B1)
0.3mg
20.1%
Trans
0.4g
N/A
Zinc
3mg
18%

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