After this filling breakfast of bacon, eggs, mushrooms, and tomatoes, you could take on anything. The skillet is used to grill slices of Irish soda bread, which are then placed on the side.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (9 inch) unbaked pie crust
- ½ cup butter or margarine, softened
- 1 ½ cups white sugar
- 3 eggs
- 1 tablespoon yellow cornmeal
- 1 tablespoon white vinegar
- 1 teaspoon maple extract
- ⅝ cup chopped pecans
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
- In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 225 mg |
| Sugars | 38 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It is very sweet and rich. I recommend eating it with a large glass of milk or whip cream.
This is a wonderful pie. I baked it for company and they loved it. I made an adjustment to the 1.5 cups of sugar. I changed it to .5 cup of brown sugar, .5 cup of maple sugar, and .25 cup of white sugar. The resulting pie was very similar to a rich pecan pie.
Absolutely wonderful! I used nut topping instead of pecan, and added strawberries. That gave it a fresh, sweet flavor to offset the richness. It’s disappearing fast!
Great!! Taste just how my mom use to make it.
This pie was easy to prepare and was delicious. Defintely a keeper.
Very very rich! One thin slice was just enough to satisfy my sweet cravings. This type of pie didn’t work out for the rest of the family. Even when taming it down with vanilla icecream, my husband couldn’t get passed the potency of the eggy taste.
Delicious!
This pie was fun and tasted even better than Pecan Pie. I like the top layer that melts in your mouth. I’ll be making this for Thanksgiving instead of Pecan Pie. My husband loved it too.
Great! Mixed whipped topping with maple syrup to top the pie.
This is a great pie!! So easy, a no brainer! And taste wonderful!! I’ve made it several times and the result is always the same…it never last long 😀
Tried it, liked it,was all gone in a flash.This was a very good pie. Did not change anything.Did one wit pecans and one without.Great pie.
Absolutely delicious! This will be a new favorite! We served it with vanilla bean ice cream. Glad you “accidently” discovered it.