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Ingredients Dough for single-crust pie 1/2 cup butter 2-1/2 cups coarsely chopped pecans

3/4 cup packed brown sugar

3/4 cup maple syrup

1/2 teaspoon salt

3 large eggs, beaten

2 tablespoons whiskey or bourbon, optional 2 teaspoons vanilla extract Optional: Whipped cream and ground cinnamon Directions

  1. In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup and salt; bring to a boil. Reduce heat; simmer for 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, if desired, and vanilla into brown sugar mixture; stir in pecans. Pour into crust.

  2. Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edge with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon.


Toasting nuts adds major flavor and texture to pecan pie. In this recipe, the nuts are toasted in butter to give them an even richer flavor. Be sure to keep an eye on them, though; burnt pecans will ruin your pie. Do you need to blind bake the crust?

You don’t need to blind bake the pie crust for this recipe. The pecan pie spends nearly an hour in the oven, giving it plenty of time to turn golden brown. And if you notice the edges of the crust browning too quickly, make an easy pie crust shield. Can you make pecan pie without corn syrup?

No corn syrup is required in this pecan pie recipe! Instead, we use maple syrup, which is less sweet. Maple syrup also adds more flavor to the pie—flavor that really complements the pecans and butter. How do you temper the eggs in this pecan pie recipe?

You don’t want to scramble the eggs by adding them too quickly to the hot mixture. To prevent scrambling, add a touch of the hot pie filling to the eggs and whisk quickly (this is called tempering), then add that back into mixing bowl. Be sure to keep whisking, whisking, whisking!

Another recipe from Facebook! I make pecan pies a lot. This recipe looks exceptional! I'm hoping it is because it will be one of our Thanksgiving dinner desserts this year.

Happy Thanksgiving to you and yours.

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