Maple Syrup Pecan Pie with Applewood Sea Salt

Maple Syrup Pecan Pie with Applewood Sea Salt

I hear that December 17th is National Maple Syrup Day. What better way to celebrate than a Maple Syrup Pecan Pie with Applewood Sea Salt ? 

I have been having this odd hankering for pecans for the last month. Maybe it is something subconsciously brewing within me, or just this time of year. Either way it is quite unusual for me. So I decided on a whim that I wanted to make a pecan pie using maple syrup yesterday afternoon. At the time I did not even know that today was National Maple Syrup day….go figure!  So now I am rushing to get this recipe put together after posting about it on my Instagram account and getting comments about wanting the recipe. Ask and yea shall receive. 

“We elves like to stick to the four main food groups; Candy, Candy Canes, Candy Corn & Syrup!”~Buddy the Elf

 

Maple Syrup Pecan Pie with Applewood Sea Salt

Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 1/2 cups fresh pecans whole, shelled
  • 1/2 cup Dark Brown Sugar
  • 5 Tbls Butter Melted
  • 1 Tbls Flour
  • 3 tsp Vanilla Extract High Quality
  • 3 Eggs
  • 1/2 tsp Applewood Smoked Sea Salt Plus extra for top
  • 1 cup Maple Syrup
  • 1 Refrigerated Pie Crust
  • 1 pint Heavy Whipping Cream optional
  • 2 Tbls Burbon optional
  • 1-2 Vanilla Beans optional

Instructions

  1. I am not a make my own pie crust gal, so I take the help where I can. I use a store bought roll out pie shell, that I blind bake for 12 minutes prior to place the pie filling inside, to prevent a soggy bottom. 

  2. For the filling whisk melted butter, flour  and brown sugar in a bowl. 

  3. Next add in your eggs, salt and vanilla. 

  4. You can add extra vanilla beans at this point by cutting the pods and scraping the beans out into your mix. 

  5. Add your maple syrup and pecans to the mix and pour into your pre baked pie shell. 

  6. Bake for 60 mins at at 350 degrees. 

  7. Top with a tiny bit of Applewood Sea Salt upon removing from oven to cool for 3-4 hours before slicing. Tip if you are in a hurry you can place pie in freezer to speed up the process. 

  8. You can serve with optional Bourbon Whip Cream, made with 1/2 heavy whipping cream to 3 oz of bourbon, and fresh vanilla beans. 

PIN ME for later and be sure to follow us on Pinterest at Jen @ JENRON DESIGNS 

 

4 Comments

  1. We love pecan pies, did I ever mention that my family has a pecan farm in south GA? I may need to have them post this recipe.

  2. I love pecan pie and this sounds delicious, I cannot wait to try maple syrup instead kayro syrup, I bet the flavor is so amazing.

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