Pecan pie is one of our hands down, cannot-stop-at-one-slice-no-matter-how-hard-we-try favorites. It’s crunchy and gooey and the perfect vessel for fresh cinnamon whipped cream. Unfortunately, given our habit of diving in forks first at every pie-eating opportunity, the amount of corn syrup we consume by the end of pecan pie seas–errr, I mean, the end of the holiday season, gets to be fairly guilt-inducing.
But then, maple syrup happened. This stuff seamlessly functions as a texture and flavor replacement for corn syrup (to our very pleasant surprise!), while adding that little hint of maple-y goodness. Top that with a splash of bourbon and a hint of ground ginger for an extra special twist on an already delectable classic.
1 pie crust dough
2 tablespoons butter
1⁄2 teaspoon salt
2 cups pecan halves or pieces
1 cup maple syrup
3 large eggs
1⁄2 cup brown sugar
1 tablespoon bourbon
1 teaspoon vanilla extract
2 teaspoons ground ginger
1. Heat the oven to 375°F.
2. Unwrap the pie dough and place on a lightly floured surface. Roll out the pie crust with a rolling pin until it’s about 11 inches in diameter. Place dough on pie plate, trim extra dough from edges.
3. Toast pecans in a large skillet over medium-low heat for 5 minutes, tossing occasionally. Set aside.
4. Pour the maple syrup and 2 tablespoons butter in a small saucepan over medium-low heat. Cook until the butter melts.
5. Beat the eggs, brown sugar, bourbon, vanilla and ginger and salt in a medium bowl. Gradually whisk the hot maple syrup mixture into the egg mixture. Stir in the pecans.
6. Pour the pecan mixture into the pie crust, place on a baking sheet and bake for 30-40 minutes. The center will be moveable, but not liquid. Let cool completely before serving.