Maple Pecan Pie

Maple Pecan Pie

Pastries & Pies

Sour Cream Crust
FILLING:
3 large eggs
3/4 cup lt. brown sugar
2 tbsp. all-purpose flour
1 cup pure maple syrup
3 tbsp.butter or marg. melted

1/4 tsp. salt
2 cups coarsely chopped pecans
TOPPING:
1 cup heavy cream
2 tbsp.pure maple syrup
pecan halves
candied orange peel

Prepare sour cream crust as directed. Roll out 1/2 the dough; fit into a 9" pie plate; decorate crust with a "petal" edge. Place in freezer for 10 minutes. Heat oven to 425F.

PREPARE FILLING: In a large bowl with electric mixer at med. speed, beat the eggs until light( approx. 7 min.) Gradually beat in sugar, flour , maple syrup, butter and salt until thoroughly blended and smooth. Stir in chopped pecans. Pour mixture into prepared crust; bake 10 min.. Reduce heat to 350F; bake 40 to 45 min. longer until filling is set in center and slightly puffed. Cool on wire rack.

PREPARE TOPPING: In a med. sized bowl with mixer at high speed, beat cream until soft peaks form; gradually beat in syrup until stiff. Swirl cream over center of pie; decorate with pecan halves and candied orange peel,if desired. Makes 10 servings

For candied orange peel, remove thin strip of peel from 1 orange;cut strips into thin shreds. In a small saucepan over low heat simmer peel in 1/4 cup hot light corn syrup 5 min. stirring frequently until deep orange and slightly curled. Using fork,lift peel from syrup and spread on lightly oiled foil to cool.