0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Active: |
25 min |
| Yield: |
10 servings |
Ingredients
- 2 tablespoons cornstarch
- 3 large eggs plus 2 egg yolks
- 3/4 cup dark brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 stick plus 5 tablespoons unsalted butter, softened
- 1/3 cup plus 1/4 cup maple syrup
- 1/3 cup plus 3 tablespoons light corn syrup
- 1 3/4 teaspoons kosher salt
- 1 cup heavy cream
- 4 cups pecans
- 1 frozen unbaked 10-inch deep-dish pie shell
Instructions
- Place a sheet pan in the oven and preheat to 375 degrees F.
- Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
- Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
- Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
767 |
| Total Fat |
60 g |
| Saturated Fat |
20 g |
| Carbohydrates |
56 g |
| Dietary Fiber |
4 g |
| Sugar |
38 g |
| Protein |
7 g |
| Cholesterol |
157 mg |
| Sodium |
403 mg |