Let's get cooking!
The Ingredients:
- Pre-made pie crust**
- 4 tbsp unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 3 eggs, room temperature
- 1 tsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tbsp orange juice
- 3/4 cup dark corn syrup***
- 2 to 2 1/2 cups broken-up pecans
- 1/2 cup unbroken pecans
**I buy pre-made pie crusts and bake them. If you're more of a cooking whiz and can make your own pie crust, I salute you.
***If you don't have dark corn syrup on hand, you can make a substitute by combining equal parts light corn syrup and molasses.
The Tools:
How to make it:
***If you don't have dark corn syrup on hand, you can make a substitute by combining equal parts light corn syrup and molasses.
The Tools:
- An oven
- A pie plate
- A large mixing bowl
- A small bowl
- A rubber spatula
- A hand or stand mixer
- If you are planning on using a pre-made pie crust:
- Baking beads (or rice or beans that you're not planning on eating)
- Parchment paper
How to make it:
- If you are baking a pre-made pie crust:
- Preheat oven to 425 degrees.
- Line your pie plate with the pie crust. Follow the directions on the box.
- Place a sheet of parchment paper on top of the pie crust. Pour baking beads/rice/beans on top, making sure that it covers the inner surface of the pie plate.
- Bake crust for 10 minutes. Take out of oven, cool for 15 minutes. Turn oven down to 350 degrees.
- Cream the butter and sugar together in a large mixing bowl, for about 7 minutes.
- Add eggs to this mixture, one at a time, beating for 2 minutes after the addition of each egg.
- Combine the maple syrup, vanilla, and orange juice in a small bowl.
- Add the syrupy mixture to your batter, alternating with the corn syrup.
- Fold in the broken pecans. Once mixed, pour it into the pie shell.
- Place the pretty, unbroken pecans on the top (I like to place mine in rings).
- Bake at 350 degrees for 50 minutes.
