No matter where you are from, you probably have tasted this Southern delicacy at least once in your life. The only true difference between the original recipe and this one is the type of syrup used, as corn syrup is generally used to create the traditional pecan pie. I assure you that the result is still utterly delicious, the syrup from maple trees adding a nice, delightful Canadian touch to this sweet dessert. Plus, the most popular brand of corn syrup might not be the healthiest as multiple ingredients are often added to it. That’s all the more reason to try out this maple-based alternative.
Often savored on Thanksgiving, maple pecan pie can be enjoyed on its own or paired with your favorite sugary side if you wish. I usually go for a generous scoop of vanilla or cookie dough ice cream, but you could also make your own maple sauce or crisp. Both are especially simple to make, and are perfect if your friends and family are big maple fans. One thing’s certain, such a dessert is definitely worth the splurge!
1. In a bowl, mix the flour and salt. With a pastry cutter or two knives, cut half of the vegetable shortening into the flour until granular. Add the second half of the shortening and cut until broken up into pea-sized pieces.
2. Add the cold water 1 tablespoon at a time, and mix with a fork so the ingredients are agglomerated. Make a dough ball, wrap in cellophane and chill for 30 minutes.
3. Preheat the oven at 350°F (180°C).
4. On a floured surface, roll the dough into an 11-inch diameter circle. Line a 9-inch pie dish with it and cut the exceeding dough.
5. In a saucepan, melt the butter over low heat. Add the chopped pecans and stir for 5 minutes or until they are lightly brown in color. Let cool for about 10 minutes.
6. In a large bowl, mix the eggs, maple syrup, salt and 1/3 cups of butter. Add the pecans and transfer the mixture into the pie crust. Bake for about 45 minutes or until the filling is set. Let cool and serve.