Alex is a fan of pecan pie. Every year I make a few for him, and to entertain myself, I like to change them up. Since the nuts are the star of the show, the only real way to calibrate the flavor of the pie is to change the sweetener. This actually makes a bigger difference than you might expect. This year I made what I jokingly referred to as the most expensive pie of the holiday. Combine a pecan shortage with a cup of real maple syrup, and you’ll understand the joke. Truth be told though, that maple syrup makes for a damn good pie. Lyle’s syrup, molasses, treacle, and brown sugar all make admirable fillings, but nothing compares to the combination of maple and pecan. The happiness it brings is worth the extra expense.
Maple Pecan Pie
– 1 unbaked pie shell
– 215 grams/2 cups pecans (coarsely chopped)
– 55 grams/¼ cup dark brown sugar
– 25 grams/¼ cup tapioca starch
– 4.5 grams/¾ teaspoon salt
– 240 grams/1 cup maple syrup
– 60 grams/¼ cup cream
– 4 grams/1 teaspoon vanilla
– 2 large eggs
Preheat the oven to 425°F. Put the chopped pecans in the unbaked pie shell. Whisk together the sugar, tapioca starch, and salt in a medium-sized bowl. Whisk in the maple syrup, cream, and vanilla. Whisk in the eggs. Pour over the pecans. Bake for 20 minutes, and then turn the heat down to 350°F without opening the oven. Bake for an additional 30 minutes. Let the pie cool at room temperature for at least 30 minutes before serving.
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