Desna’s Maple Pecan Pie
I consider my sister to be one of my best friends. It’s kind of funny, because when we were younger, and definitely during high school, she was not someone I would have ever even bothered to get to know. She dressed perfectly, spent hours on her makeup and hair, and studied SO hard, and had perfect grades. I – didn’t.
But sometimes fate (or chance?) is good, because it threw us together. She’s just 2 years older than me, so our lives are very intertwined. And as we’ve grown into adults, we’ve discovered how great we are together. She’s loving and generous, and I don’t know what I would do without her.
Growing up, we always joked about how Desna couldn’t cook a thing, and that I was the one with all the cooking genes. (I have loved to cook for as long as I can remember.) When she got married, she got a very basic cookbook as a present, “How to Cook.” But over the years, she’s picked up a lot of cooking skills. So what’s funny? Desna has been a math teacher for years – maybe 20? And now she has switched to Family and Consumer Science – what most people call Home Ec.
Desna teaches cooking. And she does an amazing job with it. (Or at least as much as she can with Covid wreaking havoc on our school systems.)
Anyway, she lives in Vermont, and decided to take a very good pecan pie recipe, and make it even better – with the addition of maple syrup, of course.
She also decided that having a layer of goo, with a layer of usually burnt pecans on top wasn’t the best way to make a pecan pie. So she decided to just mix everything together. It worked perfectly – it’s a nutty gooey pie that’s not burnt, and is much easier to eat than one having whole pecans on top. And the maple syrup – well, let’s be real. Everything is better with maple syrup. REAL maple syrup. It you aren’t willing to use REAL maple syrup, then just stop reading this post right now.
Desna’s Maple Pecan Pie
3 eggs, beaten
1/2 stick butter, melted and cooled a little
1/2 cup corn syrup, light or dark
1 cup brown sugar
1/2 cup Vermont Maple Syrup
1 tsp vanilla
1/2 tsp salt
2 heaping Tbsp flour
1 1/2 cup toasted chopped pecans. Or more, I used 1 2/3 cups in mine.
Preheat oven to 350.
Whisk everything together except the pecans, and make sure it’s mixed well. Stir in the pecans.
Pour into an unbaked pie shell. I use Pillsbury, but use whatever you like. Heck, make your own piecrust. I just don’t have time for that shit. (Or kitchen space, really.)
Put a pie ring or aluminum foil on the crust to keep it from burning
Bake for 50 minutes, or until a toothpick comes out clean.
Let it cool, and enjoy.