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February 1998 Issue
Maple Pecan Pie
by Ronda L. Halpin
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February brings some pretty chilly days with it in Wisconsin. When the winter wind is knocking at my door, I love curling up with a soft blanket, a good book, and a warm piece of pecan pie. I will spend an hour or so nibbling on each delicious bite. I guess it brings back memories of making maple pecan pies with my mother just after the maple syrup season closed for another year. Such a precious comfort on a frigid evening.

The recipe I've included this month is the very one my mother and I made with the maple syrup my family makes. The syrup gives the pie an exceptionally smooth and almost creamy texture. Enjoy this tasty tidbit from my past!

 

Maple Pecan Pie Use the 50 minute baking time as an estimate. The real test for doneness is the firmness of the center of the pie.
  • 1/2 c. maple syrup
  • 1 small jar (12 1/4 oz.) caramel ice cream topping
  • 4 eggs, beaten
  • 1/2 c. sugar
  • 1/3 c. butter, melted
  • 2 1/2 c. pecan halves
  • 1 - 9 inch unbaked pie shell
Preheat oven to 350 degrees. Combine maple syrup, ice cream topping, eggs, sugar and butter (in that order) and beat by hand until well mixed. Stir in pecans. Put in unbaked pie shell (use your favorite recipe or a store-bought brand) and bake for 50 minutes or until firm in the center. Serve slightly warm with lightly sweetened whipped cream.
  • Makes: 1 - 9 inch pie (about 8 servings)
  • Preparation Time: 45 minutes

 



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