A rich pecan pie using maple syrup instead of corn syrup, with a splash of brandy for a little something extra!
Preheat oven to 350ºF.
Stir sugar, syrup and melted butter together in mixer on low speed. Add eggs, salt, vanilla, and brandy and blend thoroughly.
Spread pecans into bottom of pie crust. Pour filling over the nuts. Bake 40–45 minutes until set (it will be slightly puffy). Cool. Serve with sweetened whip cream or ice cream. Refrigerate leftovers (if there are any!).
Note: I use a glass or ceramic pie pan. Your pie crust will brown more evenly, and the heavier pan is more stable than an aluminum pan. Your pie crust cannot have any holes in it or your filling will get underneath and push the crust up—messy!
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I am an American living in Paris and I do a Thanksgiving dinner every year. I LOVED this recipe. And so did our 9 guests. The only thing I might do next time is decrease the sugar a bit, that could easily be related to the type of maple syrup used. Do you know what grade you usually use for your recipe? In any case THANK YOU for a great recipe.
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donalynn on 10.31.2013
I use Grade B maple syrup. It’s flavor is a bit more robust than the Grade A.