The Wild Ramp's Maple Pecan Pie: Get the recipe and shop for local ingredients in Central City!
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While the cost of maple syrup may seem high, no producer is getting rich in making maple syrup. It is labor intensive and the season for gathering sap is relatively short. Much depends upon the weather.
Don't be afraid to substitute maple syrup for corn syrup in pecan pie for fear the filling wouldn’t set up properly. Corn syrup and eggs have long been the ingredients known for holding the pie filling together. Maple syrup can replace the corn syrup in a pecan pie. Be sure to use pure maple syrup, not breakfast syrup. Any variety of maple syrup tastes great.
The Wild Ramp sells several flavored varieties of Tom’s Creek maple syrup. Their coffee, cinnamon, or bourbon-infused syrups would work beautifully in this recipe. You may want to cut back or eliminate the vanilla if you choose to use flavored syrup. (Tom’s Creek syrups are produced in Wayne County, West Virginia.)
Pure maple syrup is thinner than corn syrup. When mixed with melted butter and flour (which is used as a thickener), a maple syrup filling will set up just like one made with corn syrup. Since maple filling is thinner than regular filling made with corn syrup, it is necessary to blind-bake the pie crust for this maple pecan pie to prevent the bottom from becoming soggy.
Before serving, sprinkle the top of the maple pecan pie with a little J.Q. Dickinson finishing salt (also available at The Wild Ramp) to balance the flavors. The sweet and salty flavor is delicious.
As a bonus, this pie can be made in advance and frozen for up to three months. It is a great dessert to keep on hand for dinners during hectic times. Simply wrap the pie well before freezing to prevent freezer burn. Thaw the frozen pie in the refrigerator overnight and then allow it to come to room temperature before serving.
Maple Pecan Pie Recipe
1 9-inch pie crust, baked blind*Filling:
2 cups pecans
5 tablespoons butter, melted
½ cup packed brown sugar (light or dark)
1 heaping tablespoon flour
2 teaspoons vanilla
½ teaspoon salt
3 large eggs, room temperature
1 cup PURE maple syrup
J.Q. Dickinson Salt, optional
*Note: Prepare your favorite pie crust and bake blind according to directions to prevent the bottom from becoming soggy.
For the Filling:
Carefully spread pecans inside the pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined. Whisk in vanilla, salt, eggs, and maple syrup until combined. Carefully pour this mixture over the pecans.
Bake the pie for 40 to 50 minutes until the top is lightly browned. (You may need to place a pie crust shield over the edges if they are browning too quickly. Remove the finished pie from the oven and allow it to cool completely. The filling will set as it cools. Before serving, sprinkle finishing salt over top.
Any leftover pie should be stored in the refrigerator. Enjoy!
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