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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This sticky pie is similar to pecan but features toasty walnuts with hints of light rum and nutmeg rounding out the flavors. I found this delicious recipe in a Better Homes and Gardens magazine. Ingredients:
0.5 (15 ounce) package rolled refrigerated unbaked pie shells |
1 1/2 cups pure maple syrup |
3 eggs |
6 tablespoons butter, softened |
1/3 cup granulated sugar |
1/4 cup brown sugar, packed |
2 cups walnuts, coarsely chopped and toasted |
1 tablespoon vanilla |
2 tablespoons light rum (optional) |
1/4 teaspoon nutmeg, freshly ground |
Directions:
1. Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned; cool. Reduce oven to 350 degrees.
2. In saucepan, bring maple syrup to boiling. Reduce heat. Simmer, uncovered for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl, beat eggs with electric mixer on medium to high speed until thick and lemon colored about 5 minutes.
4. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with rum raisin or vanilla ice cream if desired.
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