My 3rd Best Friend

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.

I added whole pecans on top of one piece, because mom refused to believe that it would have enough pecans without them.

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.

Let it cool someplace where a cat won’t jump on it. I’m glad I put a towel over it…

Published by JoAnne

Homebody extraordinaire

4 thoughts on “My 3rd Best Friend

  1. About pie crust rings…I’ve tried several. In a pinch I’ve use aluminum foil. What a pain. The adjustable silicone ones seem like a good idea, but fall off, are a pain to adjust and tend to smoosh the crust a little. The lightweight metal/ aluminum preformed ones are best. You may need to get two different sizes if you have a variety of pie pans, but it is still better than the others.

    While I’m on the subject of dessert burn protectors, I bought these cake pan wraps that are great. I read somewhere that if you fold damp paper towels and wrap them in aluminum foil and wrap it around the sides of your cake pan, then your cake sides won’t be over cooked and crumbly. So I tried the do it yourself kind and it worked. It was a bit of a pain, so I found some by Wilton. The adjuster belt sucks on them and I ended up using safety pins. Just make sure you soak, adjust, and fit it before pouring the cake into the pan. But otherwise, they work wonderfully.

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    1. I have a silicone one. It’s easier to use than the aluminum ones, but I don’t love it, either. It is nice that I can use it for any size pie. But it sticks to the crust, which sucks.
      I do need to get try the wilton things, although I don’t seem to make a lot of cakes anymore. Maybe I’ll add it to my wish list…

      Like

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