Yankee Pecan Pie
November 28, 2020
"Originally from the King Aurhur's website, my cousin made this pie for Thanksgiving. It was so good he had to share the recipe with me. The pie brings a New England twist to the Southern Pecan Pie, using maple sugar instead of corn syrup, to sweeten the pie, giving it a distinctive New England flavor that you are sure to enjoy!"
- Serving Size: 1 (127.8 g)
- Calories 416
- Total Fat - 17.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 114.9 mg
- Sodium - 260.4 mg
- Total Carbohydrate - 62.3 g
- Dietary Fiber - 1.6 g
- Sugars - 48.2 g
- Protein - 5.3 g
- Calcium - 71.6 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
CRUST: In a medium size mixing bowl, whisk together the flour, salt and sugar.
Using a pastry blender, pastry fork, your fingers or a mixer, cut in the butter and shortening, making pea-sized crumbs.
Sprinkle the crumbs with enough ice water to get it to the right consistency. Squeeze the dough into a ball, wrap with plastic wrap, and chill at least 1 hour.
Preheat the oven to 400 degrees F.
Roll the pastry into a 12" circle, and place it in a 9" pie plate.
Crimp the edges, and chill the crust while you're preparing the filling.
FILLING: In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, maple syrup, melted butter and maple flavor.
Stir in the nuts, and pour the filling into the prepared crust.
Bake the pie on the bottom rack of the preheated oven for 15 minutes.
Lower the oven temperature to 350 degrees F, and bake for an additional 25-35 minutes, or until the center is set.
Remove from oven.
Refrigerate up to 5 days.
Tips & Variations
- One 9" pie plate.