Maple Syrup Pecan Pie Recipe




Maple Syrup Pecan Pie Ingredients

1 1 flaky pasty crust (single)
1 3 eggs

A Recipe for
Maple Syrup Pecan Pie

 

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water


This Recipe for Maple Syrup Pecan Pie is one of thousands in the Recipes-to-go Dessert Cookbook.


Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.



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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



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Maple Syrup Pecan Pie

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Maple Syrup Pecan Pie Directions

1 c light brown sugar -- packed
1 c maple syrup -- pure
4 TB butter, unsalted -- melted
1/4 ts salt
1 ts vanilla extract
2 c pecans -- coarsely chopped

Lightly grease a ten-inch pie pan and put the pie crust in.

Set the oven at 400 degrees to pre-heat. Position a rack to the
middle.

In a bowl, beat the eggs until they are combined. Add the sugar and
mix well. Stir in the maple syrup, butter, salt, vanilla, and
pecans. Pour the filling into the pie crust and tranfer to the oven.

Bake the pie for 10 minutes. Reduce the temparature to 350 and bake
for an additional 30-35 minutes or until the filling is set. Give the
pie a gentle shake; the center should remain firm. Let the pie sit
at room temperature to cool completely.

To make in advance, wrap the cooled pie in plastic wrap, then in
heavy-duty aluminum foil. Gently press the foil against the pie.
Freeze for up to two months. Defrost the wrapped pie at room
temperature. Uncover the pie and warm in a 300-degree oven for ten
minutes before serving.

Recipe By : Elinor Klivans' Bake and Freeze Desserts

From: "Steven.H.Bergstein" <steven.H.Bedate: 25 Oct 96 23:31:54

Serves: 8

 

 

 

 

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