Pecan Pie Day August 20th
Sugar pies were extremely popular in medieval Europe, and as Europeans started to immigrate to America, many sugar pie recipes were reimagined using local ingredients. Pecan Pie is believed to be a variant of chess pie which also has a butter and sugar custard center. While pecan pies were likely being eaten before the 1800s, the first official published recipe was in an issue of “Harper’s Bazaar” magazine in 1886.
Pecan Pie without Corn Syrup
2 cups pecans
¾ cup packed light brown sugar
¾ cup maple syrup
6 tablespoons unsalted butter
½ teaspoon salt
2 teaspoon pure vanilla extract
2 large eggs
Preheat oven to 375 degrees
Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest of the pecans.
Bake the pie shell as directed (I use premade pie shell for a 9-inch pie)
While the crust is baking, combine the brown sugar, maple syrup, butter, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 full minute. Remove from the heat and stir in chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into a warm crust. Top with the reserved pecans.
Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get too dark, cover the edge loosely with foil). Cool on a wire rack completely before serving.