Frozen salmon is used for this dish, and a simple maple-bourbon sauce is used to spice it up. A tiny bit of Sriracha adds a burst of heat to balance the maple syrup’s sweetness.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup pure maple syrup
- ½ cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ¼ cups pecan halves or pieces
- 1 (9 inch) unbaked pie shell
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Mix maple syrup, brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended. Stir in pecans until coated, then pour batter into the pie shell.
- Bake on the lower rack of the preheated oven until the pie shell is golden brown and the filling is set, 35 to 40 minutes.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 171 mg |
| Sugars | 38 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I was so proud of how beautifully this pie turned out. My only complaint is that I found it too sweet. It definitely needs some added salt. I also ended up baking it for 15 to 20 minutes more than the recipe called for because it took quite a while to set.
This pie was the best tasting pecan pie I’ve had. The maple syrup was an amazing ingredient for flavor. It wasn’t the best for the consistency thought. The filling was too runny. A problem that can easily be solved with an extra egg, more pecans, some flour or a mix of those extras to thicken it before baking. If you do make it and it isn’t firm enough for slicing, another delicious alternative is scooping it onto some vanilla ice cream!