maple nut pie

Maple-Nut Pie

Dig into a chocolate-drizzled riff on classic pecan pie. The most common question about pecan pie is: can I make a pecan pie without corn syrup? My answer was always: yes, but the filling won’t set or it won’t taste like pecan pie. Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for corn syrup. My goal was to find a solution to not only find a corn syrup substitute but to guarantee the pecan pie filling will SET and TASTE DELICIOUS. Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.

Ingredients :

• 2 oz. Bittersweet chocolate, chopped
• 1 tsp. Flaked sea salt, divided
• 1/2 cup Unsalted butter
• 1/2 cup Pure maple syrup
• 1/2 cup Packed light brown sugar
• 1/4 cup Whipping cream, divided
• 2 tsp. Pure vanilla extract oil
• 1 Large egg
• 4 cups Coarsely chopped raw nuts
• 1 All-Purpose Piecrust
• All-purpose flour, for work surface