I’m not proud to admit that my first attempt at making pecan pie resulted in some variation of maple syrup flavored eggs…ew. I tried heat up the pecan pie filling in a sauce pan and poured in the eggs too quickly, so that they didn’t blend evenly and ended up being cooked egg on its own. I was disgusted, disappointed, and decided to settle for an easier recipe.
Pecan pie cannot get any easier than this. You simply mix the ingredients all together, pour the mixture into a pre-made crust, and bake. There’s no “pre-baked pie crust” or “heating the pie filling before” business involved. And you’re still magically left with a delicious, ooey-gooey pecan pie.
I made this pie back home in Boston for Thanksgiving. It was definitely a well-needed break and I enjoyed every second of it. I went to the Cape with my family, had tea with them in Boston, did plenty of shopping, got to bake (with a REAL oven finally!), and saw the new Hunger Games movie!
EASY PECAN PIE
2 cups pecans
1 cup maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup brown sugar
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F. Roll refrigerated pie crust into 9-inch pie pan.
Roughly chop pecans and roast for 7 minutes.
In a medium bowl, beat eggs. Stir in maple syrup, butter, and vanilla extract.
Add brown sugar, flour, and the pecans. Mix well.
Optional: Before putting pie into oven, decorate with unchopped pecans on the top of the pie.
Bake for 50-60 minutes so that a toothpick comes out clean when inserted into the pie.