Time:
Complexity: easily
Servings: 8-10

The combination of maple syrup and pecans is a traditional North American baking combination. This flavor is so unique that it has become popular far beyond the continent. Bake a three-layer pie with the flavors of maple syrup and pecans. The first layer is a crumbly pecan crust. Top it with a maple syrup-infused cream filling, then top the finished pie with whipped cream and sprinkle with crispy pecans toasted in syrup. This pie is delicious, rich, and beautiful. It's a worthy substitute for a holiday cake.

Ingredients:

Nut cake

• 105 g of diet cookies
• 30 g finely chopped pecans
• 60 g butter, melted

Maple Pecan

• 140 gr. pecan halves
• 30 ml. maple syrup
• 1 pinch of salt
• 1 pinch of cinnamon

Filling

• 175 ml. maple syrup
• 115 g butter, cut into pieces
• 250 ml whipping cream
• 4 large egg yolks
• 1 large egg
• 5 ml vanilla extract

Topping

• 250 ml whipping cream
• 30 ml. maple syrup
• 15 ml dry skim milk
• 2 ml vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, pecans, butter, maple syrup, cinnamon, cream, eggs, vanilla extract, dry milk

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Preparation:

Step 1
• Nut cake. Preheat oven to 180°C. Combine crushed graham crackers, pecans, and melted butter and press into a lightly greased 9-inch pie pan. Bake for 10 minutes, then let cool while you prepare the filling.
Step 2

• Maple Pecan:

  
  Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Toss the pecan halves with maple syrup, salt, and cinnamon and spread them in an even layer on the baking sheet. Bake the pecans for about 10 minutes, stirring once halfway through to toast them. Once the nuts cool, the maple syrup will harden.
Step 3
• Filling. Reduce the oven temperature to 325°F (160°C). In a medium saucepan, bring the maple syrup to a boil and cook for 2 minutes (to evaporate and concentrate it). Remove the saucepan from the heat and stir in the butter until completely melted. Then whisk in the cream; let the mixture cool to at least just above room temperature (set aside for a few minutes if it's still too warm). Whisk in the egg yolks, whole egg, and vanilla and pour the mixture into the cooled crust. Bake the pie for about 40 minutes, until the filling is set around the edges but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours before topping.
Step 4

• Topping:

  
  Whip the cream to soft peaks and fold in the maple syrup, powdered milk, and vanilla. Spread the topping over the cooled pie. Chop the maple pecans and sprinkle them on top. Serve immediately or refrigerate until ready to serve, up to 8 hours.

Votes: 1

Author of the recipe - Anna Olson is a pastry chef and television host.