Wow! What a strange year it has been! Everything has changed so much in everyone’s day-to-day lives. Holidays have even been different. We were lucky to be able to celebrate Thanksgiving last week and we were able to share our leftovers with family and friends. This year, we decided to make a pecan pie, in addition to our traditional pumpkin pie. When we finished eating the leftovers, I was so disappointed that the pecan pie was gone. It was so good! It was so good, in fact, I had to make it again yesterday and share this fabulous recipe with you! What makes it so good? Rather than using corn syrup, we use 100% Grade A maple syrup, honey, and the best secret of all, cinnamon sugar pecans. These make this pie out-of-this-world amazing! To help keep things easy, I used a refrigerated, unbaked pie crust; but, you can make your own from scratch (I did that for Thanksgiving). *Please note, I have not tested the recipe with frozen pie shells.
So, how do you make this wonderful Cinnamon Pecan Pie? Take a look below!
Ingredients:
1 unbaked pie shell (premade refrigerated, or homemade)
2 cups cinnamon sugar pecans, chopped or left whole (I prefer mine chopped, but whole makes a prettier presentation)
½ cup 100% Grade A maple syrup
½ cup honey
2 tsp vanilla extract
2 tbsp bourbon (optional)
½ stick unsalted butter, melted
3 eggs
1/3 cup packed brown sugar
1 tsp cinnamon
¼ tsp salt
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the maple syrup, honey, vanilla extract, bourbon, melted butter, eggs, brown sugar, cinnamon, and salt and whisk together.
Prepare the pie crust in a greased 9 to 9 and ½ inch pie pan. Crimp the edges of the dough/crust if not done already. Add the pecans on top of the pie crust.
Pour the maple syrup and honey mixture over the pecans. Place the pie pan on a baking sheet to catch any drips if the pie decides to bubble over.
Bake on 350 degrees Fahrenheit for 40-50 minutes, or until the center is no longer jiggly. Use caution as the pie will be extremely hot. Allow the pie to cool completely before cutting/slicing and serving. I like to serve mine with homemade whipped cream or with vanilla bean ice cream.
