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Title: Maple Pecan Pie
Categories: Dessert Pie
Yield: 8 Servings
| 4 | lg | Eggs |
| 2/3 | c | Sugar |
| 1/2 | c | Maple syrup |
| 1/2 | c | Karo syrup |
| 3 | oz | Sweet butter; melted |
| 12 | oz | Toasted pecans; coarsely chopped |
| 1 | 10-inch pie shell; p artially baked | |
| 1 | Chantilly cream |
Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Whisk together the eggs and sugar in a large mixing bowl. Stir in the maple and Karo syrups and then the melted butter.
Put the pecans in the pie shell and slowly pour in the syrup.
Bake the pie for 20 to 25 minutes, until the surface of the pie is cracked and the filling is just set.
Serve the pie warm or at room temperature with ice cream or chantilly cream.
NOTE: To partially bake a pie shell: Line the pie shell with parchment paper and fill with uncooked rice or dried beans. Bake the pie shell in a preheated 350 F oven for about 15 minutes with the parchment paper and the weights until the edges are golden brown. Remove the parchment paper and weights and bake for 5 minutes more. If your shell cracks on the bottom, make a thick paste out of a little flour and water and seal the crack. Place the shell back in the oven for a few minutes to dry the "glue".
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