Maple Pecan Pie
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Introduction
Yep, your eyes are not deceiving you! I grew up in Georgia, so this is a staple. And each Thanksgiving, this is the FIRST pie that we run out of. Itโs easy to make, too. Usually pecan pies use corn syrup, but I love the combination of maple syrup and pecans. The downside is that maple syrup is thinner than corn syrup, so we need to add a little flour to thicken things up. I also like to add a little whiskey, too, but you can leave this bit out if youโd like. Pie crusts should already be vegan, so use your favorite. Donโt forget the whipped cream or ice cream!
Total Time: 1ยผ โ 1ยฝ hours (not including time to cool)
Ingredients
6 Tbsp. butter, melted
ยพ cup brown sugar, packed
ยพ cup maple syrup
ยพ cup all purpose flour
2 Tbsp. whiskey
1 tsp. vanilla extract
ยผ tsp. salt
2 Tbsp. flaxseed
4 Tbsp. water
2 cups chopped pecans (or pecan pieces)
1 pie crust (for 9 inch pie dish)
Extra pecans for the top
Instructions
โข Preheat the oven to 350ยฐF.
โข In a 9 inch pie dish, spread the pie crust. If your crust requires any pre-baking or prep, do that now.
โข In a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).
โข In a large bowl, add the flaxseed goo along with all other ingredients (except the pecans). Mix well to ensure there are no lumps of sugar or flour.
โข Add the chopped pecans to the bowl and mix/fold the pecans in.
โข Transfer the pecan mixture into the pie crust. Spread evenly.
โข Top the pie with any further pecans in any decorative pattern that you like.
โข Bake for 30 minutes.
โข Remove from the oven and cover with foil.
โข Bake for another 30 minutes.
โข The pie may still seem a bit gooey and wobbly. Donโt worry; it will firm up as it cools. Let the pie cool completely before cutting and serving (around 2 hours).
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