making a maple syrup pecan pie thicker
I've sworn off corn syrup for pecan pies, but the maple syrup version is a bit runny. Is there any way to make it more thick?
I think adding a bit more flour would help, but was wondering if there's a better solution...
I'd add another egg/yolk too.
If you're interested, I have a non-corn syrup pecan pie recipe that's awesome--easy too.
Because the corn syrup version tastes much sweeter and doesn't have the added dimension of the maple syrup version (particularly if you use the lower grade B maple syrup).
I use the version from Epicurious:
which has 3 eggs already. Boiling the maple syrup for a little while to make it thicker sounds like a possibility...
I made a maple syrup pecan pie with grade B for Thanksgiving. I was so excited. Unfortunately, we all agreed that it wasn't worth it. The maple flavor wasn't compelling enough - or didn't add to the pecan flavor enough - to warrant using all that syrup. I'm going back to corn syrup, or trying Candy's brown sugar version.
But the pie wasn't runny at all. The recipe was from Bon Appetit a while back so probably on Epicurious - I threw out my copy.
I have a very old recipe which predates corn syrup. The pecan pie just uses brown sugar and eggs.
How about using cane (or is it cain? I'm having one of my "moments"...oh my) syrup like Steen's or Lyle's? I've made pecan pie with Lyle's a few times with much success.
This is supposed to have come from the Williamsburg, VA area.
Yes sugar is sugar is sugar but as a once in awhile treat and you don't over indulge...
Beat 3 eggs lightly with a fork (an electric mixer will make this too frothy) beat in 1 lb. light brown sugar, 1/4 C. melted unsalted butter, pinch of salt and 1 tsp. vanilla.
line a pie plate with your favorite crust and pour over the bottom 1/2 C. chopped pecans. Pour the pie filling on top of the pecans sprinkle another half cup +/- pecans on top and bake in a 350 F. oven for 40 mins, until almost set. Reduce heat to 225 F. and continue to bake about 15 mins. more until the pie is set.
I use this in pecan tassies too.
Reduce the maple syrup by simmering slowly until there is a third less than you started with, let cool, and proceed with your recipe.
I'd be interested in the recipes everyone is mentioning here. I have my own that uses dark corn syrup and half white, half brown sugar. Maple might add a different dimension. Do you just sub the syrup or are there other differences?
Mmmmmm this is going to be a tasty investigation.
I make a mean maple-pecan pie at thanksgiving. My recipe is based on one in John Thorne's "Outlaw Cook." I love the way the maple cuts the sweetness and adds another flavor dimension.
My main way to increase the thickness and flavor of pecan pie is to use a hell of a lot of pecans. I usually use about 2 cups. One cup gets chopped up fairly small--pea sized or so--in the food processor. That is mixed with the splooge (aka the batter), then I lay out the other cup of pecan halves in concentric circles so it looks pretty.
Here are the proportions for a 9 inch pie. You might have a little leftover--bake that off in a custard cup for a cook's treat.
2 Tbs. softened butter (I use salted, Thorne unsalted)
1/2 c. packed dark brown sugar
3 slighly beaten eggs
1 cup pure maple syrup (I use grade B for more robust flavor)
1/2 cup light cream (heavy is fine too, if you can't find light)
1 tsp. vanilla
1/8 tsp. salt
2 Tbs flour
2 cups whole pecans (Thorne uses 1 cup of chopped walnuts)
unbaked pie shell
350 degree oven,
Cream the butter an brown sugar.Beat in everything but the nuts. Chop half the nuts and mix in. Pour into the pie shell and arrange the other half of the nuts in concentric circles. Bake 45 to 55 minutes until skewer in the middle comes clean.
Thorne also has another recipe for pecan pie--he advocates the use of Lyle's Golden Syrup as the gooey sweetner. I've never tried it, but it seems like an interesting idea.