Pecan Pie

We made this classic Thanksgiving recipe with a Bell-View Twist! The pecans are toasted and coated with our Pure Maple Syrup!

INGREDIENTS:

  • 1 unbaked 9-inch pie crust

  • 2 cups pecans, coarsely chopped

  • 3 large eggs, slightly beaten

  • 1 cup light corn syrup

  • 1/2 cup brown sugar

  • 1 tbsp. molasses

  • 4 tbsp. unsalted butter, melted

  • 1/2 tsp. salt

  • 2 tsp. vanilla extract

  • ½ cup Pure Grade A Maple Syrup

DIRECTIONS:

  1. Preheat the oven to 350°F

  2. Preheat the oven and position a rack in the center.

  3. In a skillet over medium heat, toast pecans. Once fragrant, mix in maple syrup and salt. Then let cool for 5 minutes.

  4. In a medium bowl vigorously whisk together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. Line a 9 inch pie pan with a pie crust.

  5. Spread the maple glazed pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface

  6. Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.

  7. Remove from the oven and let cool completely.

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