Unbeatable Pecan Pie Recipe - Allrecipes.com
Unbeatable Pecan Pie Recipe

Unbeatable Pecan Pie

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"The maple syrup gives this pecan pie a distinctive flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
  4. In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
  5. Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumptious. I did use others' suggestions and added a Tablespoon of flour to the filling, and only used 2 teaspoons of butter to toast the nuts. I also took a chance and subbed dark brown sugar for the white sugar. The maple flavoring was subtle and not overpowering. It was amazing; this is the first pecan pie I've made (and I've made many) that didn't have the sugary liquid oozing into the crust and making it soggy. I will never use another pecan pie recipe again! My taste buds thank you for helping me make my favorite pie at home, however, my waistline does not!

 
Most Helpful Critical Review
Sep 01, 2006

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unfortunately I used the 2 tablespoons which made the pecans too oily. Also, I think the pecans should be changed to 1 cup and perhaps a 1/4 cup of sugar would be sufficient if you use a high quality pure maple syrup as I did. Perhaps delete the salt if using salted butter, or use unsalted butter. I will make this recipe again though with these alterations.

 
Dec 26, 2003

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pan. I also only use a quiche dish for this one and it looks great, no crust edge to worry about!

 
Aug 18, 2008

This was a very good pecan pie recipe, but I felt that it was missing something. I was out of corn syrup and CRAVING pecan pie like no one's business, so I was very excited to find a recipe that called for maple syrup, as I had that on hand. It was the high grade kind, and although I did like the somewhat mild flavor, I still thought that the pie could have used a little more depth of flavor. I didn't toast the pecans in the butter- I just did them in the toaster oven- so perhaps that was the culprit. In any event, I think that when I make it next time I will add a few tablespoons of JD whiskey to amph it up a bit :)

 
Mar 28, 2006

I am not a huge pecan pie fan due to the rishness and way to sweetness. My husband made this reciope and I thought it was the best I ever had. Between the 2 of us the pie was gone in 3 days. I love the texture of the inside layer..kind of a custard like texture..was awesome.

 
May 17, 2010

I have been making this recipe for several years, and I will never use another recipe for pecan pie. Some people like their pecan pie gummy, but this is exactly how it should be with maple syrup! I do use store bought crusts to make it easier because I usually make a lot at once, but any crust will work. I toasted the pecans once, but prefer not to do that. I put tinfoil carefully around the edges of the crust to keep them from turning too brown. I use vanilla from Mexico. Thanks for this recipe! Everyone loves it (and I live in the South - if that tells you anything). I do not use the exact time because of the oven, but pull it out when it puffs lightly in the center and does not jiggle.

 
Nov 18, 2008

I used the filling recipe for this pie with the crust from the Southern Pecan Pie II recipe. The filling is delicious. If I were to make this pie again, I would probably increase the volume of ingredients by at least 1/3.

 
Mar 31, 2006

If you are looking for a recipe that doesnt use corn syrup as a base, this is it. I have been looking for a good pecan pie for my boyfriend, and I found it. He ate the whole thing. This is amazing!!

 

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Nutrition

  • Calories
  • 582 kcal
  • 29%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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