ok… so i figure we’re past thanksgiving so i can have a mild rant right now….
remember back in the day when having a magazine subscription meant you received the magazine in the mail BEFORE it went on sale at the grocery store / target / anywhere?!
ummmm well it seems to me that having a subscription now just means you’ll eventually receive it in the mail after you’ve already read the whole thing standing in the checkout line for like 4 years.
i mean i’m just saying… i stare down the magazines and they all have some yummy stuff on the front and i just can’t wait to check out the recipes so i stalk out my mailbox like i’m waiting for the acceptance letter from my dream college. oh and you wouldn’t get faked out by thinking there’s a new issue when really they did a double month issue and just changed the cover picture so it looks different… true story.
but really… getting the magazines in the mail is waaaaaay easier and costs less (bonus!) so i just needed to rant that one out a little.
this recipe comes from the one magazine i do buy on the regular because i just haven’t subscribed to it for whatever reason. i’ve been wanting to try a new pecan pie recipe that had maple in it because i do love maple. and this one seemed close enough to my go to pecan pie recipe that i figured it had to work. and it pretty much did. i added some maple extract to bump up the maplely goodness and instead of bourbon ice cream, i did some homemade bourbon whip cream…. which may or may not have been the star of the show and something that should be repeated and served with everything.
maple pecan pie
- 1 tbs bourbon
- 1 c heavy whipping cream, cold
- 2 tbs sugar
- 3 eggs, beaten
- 1 c light corn syrup
- 1/4 c pure maple syrup
- 3 tbs butter, melted and cooled
- 1 tsp vanilla
- 1 tsp maple extract
- 2 c pecan halves, roughly chopped
- 1 frozen, 9 in pie shell
- with a rack in the center of the oven, preheat the oven to 400F.
- whisk together the beaten eggs, corn syrup, maple syrup, butter, vanilla and maple extract until smooth and well combined. stir in the chopped pecans. pour the filling into the pie shell.
- place the pie in the oven and lower the temperture to 350F. bake until the filling is just set and the center doesn’t jiggle when you gently shake the pie, about 50 – 60 min. remove from the oven and place on a cooling racking to cool completely.
- in a very cold bowl, whip the cream until it just starts to thicken. add the bourbon and sugar and whip until firm peaks form.
- cut the pie into wedges and serve with the whipped cream.
a couple things… the picture above has whole pecan halves. don’t be like me. it may look pretty but it slices and serves SO MUCH better if you roughly chop your pecans. trust me.
and like i said…. the whipped cream will probably steal the show. if you have any left over, just put it in an airtight container and store in the fridge for up to a week.
now it’s time to start gearing up for the holiday baking season…. holla!
recipe adapted from: everyday with rachael ray