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Recipe

Vermont Pecan Pie

55 min • 8 servings •
John S
Homemade pecan pie in a white dish on a granite countertop with kitchen utensils in the background.

There is nothing easier than making pecan pie. With the addition of the darker maple syrup this is a great winter pie. Makes 1, 10” pie.

Ready

  • 4 large eggs
  • ⅔ cup sugar
  • ½ cup maple syrup (Grade A Dark Amber or Grade B)
  • ½ cup dark Karo syrup
  • 1 tsp vanilla extract
  • ¾ stick (3oz) butter
  • 3 cups pecans, roasted
  • 1 partially baked pie shell

    • Set

  • 10” pie pan
  • Small sauce pan
  • Spatula
  • Whisk

    • Go!

  • Preheat oven to 350°F.
  • Pre-bake pie crust (homemade or pre-made)*
  • Remove crust from oven and let cool slightly
  • Melt butter in small saucepan until it is just melted.
  • In large bowl whisk eggs and sugar until light in color.
  • Add maple, Karo, vanilla extract, and melted butter.
  • Stir in pecans until incorporated.
  • Fill partially baked crust and place in oven.
  • Bake for 30-35 minutes, or until center is set (when knife inserted in center comes out clean)
  • Remove from oven and let cool on rack, about 30 minutes.
  • Serve with whipped cream or my favorite fresh French vanilla ice cream.

    • Recommendations

    *To pre-bake pie shell: The pie dough is rolled out and placed in pie pan and edge is fluted. Line with parchment paper and fill with uncooked rice or beans (these act as pie weights). Bake in pre-heated 350°F for about 10 minutes. remove parchment and “weights” and brush the bottom of crust with egg whites. Return to oven and bake an additional 5 minutes. Remove and cool.
    You could use the lighter maple syrups but, the darker ones have a more robust flavor.

    pecan pie

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