Pecan Maple Pie
By Jane B.
1 Pillsbury 9 inch deep dish pie crust,
thawed.
1 cup of pure maple syrup
3/4 cup backed golden brown sugar
3 large eggs
1/4 cup sugar
3 tbs. butter, melted
1Tbs. flour
1 ts vanilla extract
1-1/2 cups coarsely chopped pecans....abt
30 halves.
Cinnamon for garnish....
PIE CRUST:
Preheat overn to 400 F.
Place unbaked crust in a greased pie pan. Line crust with foil and fill with raw rice or pie weights. Bake until golden at edge, about 15 minutes. Remove foil and rice; continue to bake until crust is golden, about 5 minutes. Remove crust from oven and cool completely.
PIE FILLING:
Reduce oven to 350 F.
In a medium bowl whisk together syrup, brown sugar, eggs, sugar, butter, flour, and vanilla. Spread the copped nuts over crust. Pour filling over nuts. ( they will float to the top ) Arrange pecan halves on the top of the mixture around the rim of the pie. Bake until filling is set and slightly "puffed"..about 50 minutes. Transfer pie to a rack and cool completely. Serve with a dollop of Bourbon Whipped Cream and a sprinkle of cinnamon.
( serves 8 )
BOURBON WHIPPED CREAM:
3 cups whipping cream, chilled
1/2 cup brown sugar, packed
1/2 cup bourbon
In a large bowl, beat together cream and sugar until soft peaks form. Slowly add the bourbon while beating and contiue to beat until stiff peaks form. If not using immediately, cover and refrigerate up to 4 hours...
