Thinking Thanksgiving? Here’s a great Maple Pecan Pie
3 large eggs
2 T. flour
1 C pure maple syrup
3 T. melted butter
1/4 t. salt
3/4 cup light brown sugar
2 C pecans (1 C coarsely shopped. The other almost whole)
1 prepared pie shell (unbaked)
Heat oven to 425. In a large bowl with electric mixer, beat eggs until light. Gradually beat in flour, syrup, butter and salt until thoroughly blended. Stir in pecans. Pour into pie crust and bake 10 minutes. Reduce oven to 350 and bake 40-45 minutes longer. If they begin to get brown earlier, cover the edges with tin foil. Cool.
This pie, which is everyone’s favorite Thanksgiving pie, is rich enough without topping. But:
In a medium bowl, with mixer at high speed, beat 1 C heavy whipping cream until soft peaks form; gradually beat in 2 T maple syrup until stiff. Swirl over center of pie. Decorate with pecan halves.