PECAN pie with SWEET modifications

PECAN pie with...
a few sweet modifications.

Picture taken right out of the oven before it settles down.

PECAN pie with...
a few sweet modifications
Serves 6-8 persons

(American / Metric measures)

...Graham pie Crust: 
(or can be replaced with other pie dough as in picture above)
. 1-1/2 cups (135g) Graham Cookie crumbs 
. 1/4 cup (60ml) unsalted butter, melted
. 1/8 cup (30ml) Maple syrup

...Custard Filling: 
. 1/4 cup (60ml) unsalted butter, melted (set aside to slightly cool)
. 4 xlarge eggs 
. 1/2 cup (100g) dark brown sugar, packed
. 1/2 cup (120ml) Maple syrup 
. 1/2 cup (120ml) mild, Honey
. 1-1/2 tsps. (7.5ml) pure Vanilla extract 
. pinch of sea salt 
. 1 cup (120g) raw pecans

. Set the oven rack in the center of the oven.
. Pre-heat the oven 350F/180C/Gas4.
. Lightly oil a 9 inch (23cm) pie plate.
. Melt the butter ahead of time and have it cool to room temperature. Set aside.

1. In a blender: crush the cookies and pour in the melted  butter as well as the sweet syrup.  Pulse until a fairly pasty-type crumble appears.
2. Spread the crumb mixture into the prepared pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate.  BAKE crust for 8 minutes.  Cool it completely.
3. RAISE the oven heat to: 375F/190C/Gas5. 
4. In a medium bowl, BEAT together: eggs, sweeteners, vanilla and salt.  Then, beat in the melted butter last. 
5. Pour the custard in the cooled graham cookie crust.
6. Sprinkle the pecans liberally throughout the custard's surface by slightly dipping /coating them within this mix.  Place it into the oven and bake it at 375F/190C/Gas 5... for the first 15 minutes.  Afterwards, LOWER the temperature to 350F/180C/Gas 4... for 30 minutes more.
. Serve at room temperature.  Note: If planning to eat your pie that same day or the few days to come...whatever you do, please remember NOT to cover the pie.  Leave it uncovered to avoid it becoming humid.

Alternative suggestions:
. Pecans can easily be replaced successfully with walnuts.
. A ' Pate Brisée ' crust suits itself wonderfully to this pie.  (This will have to be placed in a 'Remouvable bottom pan...and only baked 3/4 of the way.)  A regular pie dough shell is also perfectly suited for this dessert.

Voila...a slightly guiltless PECAN pie.

If you have a chance to try this version of
a 'classic' recipe...don't hesitate to give your feedback.
Flavourful wishes,

Comments ...???... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here's other pies that may be of interest:
- LEMON mousse frozen PIE no bake
- Chocolate Peanut Butter Dulce de Leche frozen pie no bake  
Missed the article on: the ORIGINS of PECAN PIE?...Click Here!