Pecan Pie with Maple Whipped Cream

by Melissa on December 10, 2010

Along with stuffing, my other Thanksgiving Day must-have is Pecan Pie. It is hands down my favorite pie. But the problem is, I am not a pie person. I love to bake, I could bake cakes, cookies, cupcakes etc, 24/7 and be ok with it. But, pies? Not so much. Pie crust is just so finicky and a real pain to work with. Maybe if I had a good, solid pie crust recipe that not only tasted great, but was also easy to work with, I wouldn’t mind making pies so much. But, I have yet to find that recipe.

Anyway, on to the pie. Like I was saying, I love pecan pie, so if I want it on Thanksgiving, I have no problem making it myself. This year I tried this pie recipe from The Pioneer Woman, and while it didn’t quite make me cry, it was definitely delicious. The maple whipped cream was a last-minute addition to cover up my fugly pie crust imperfections, but honestly it added such a great flavor that I plan on adding it all of my pecan pies from here on out!

Pecan Pie

  • 1 whole Unbaked Pie Crust ( Use your favorite recipe, or store-bought!)
  • 1 cup White Sugar
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Salt
  • 1 cup Corn Syrup
  • ¾ teaspoons Vanilla
  • ⅓ cups Melted Butter (salted)
  • 3 whole Eggs Beaten
  • 1 cup (heaping) Chopped Pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

Source: The Pioneer Woman.

Maple Whipped Cream

  • 1/2 cup cold whipping cream
  • 2 tablespoons real maple syrup, cold

Have mixing bowl and beaters chilled for best results. Beat whipped cream until soft peaks form; add maple syrup and beat until firm.

Transfer whipped cream to a piping bag and pipe a decorative border around the outside of the pie (I used a Wilton 1M tip), or serve on the side.

Makes 1 cup.

Source: Southernfood.about.com.

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{ 5 comments… read them below or add one }

cindy harris December 11, 2010 at 1:09 am

I love pecan pie but also struggle with crusts. I made a pecan pie bar last Christmas that turned out to be a hit. It is yummy!
http://cgharris.blogspot.com/2009/12/pecan-pie-bars.html

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Melissa December 15, 2010 at 10:59 am

Those look delicious! Thank you for sharing!

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Jolene (www.everydayfoodie.ca) December 11, 2010 at 11:20 am

I have been meaning to make this pie for weeks. I think I am going to make it for dessert when I have my Christmas eve dinner with my family.

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Sues December 13, 2010 at 2:53 pm

Oooh yum! I haven’t had pecan pie in so long but seeing it everywhere is making me crave it. I DO currently have a pecan pie beer in my fridge and can’t wait to try it :)

Reply

Melissa December 15, 2010 at 10:58 am

I am not a beer drinker, but pecan pie beer sounds yummy!

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