Maple Pecan Cream Pie

Servings:

8-10 people

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes

Ingredients:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup pecan halves, toasted
• 1 pie crust (homemade or store-bought)
• Whipped cream for serving

Instructions:

Preheat oven to 375°F.

In a medium saucepan, whisk together heavy cream, sugar, and maple syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat.

In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into them, whisking constantly.

Stir in toasted pecans and pour the filling into the pie crust. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.

Allow the pie to cool on a wire rack before serving with whipped cream.

Tips and Variations:

• To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant.
• Use high-quality maple syrup for the best flavor.
• Consider adding a splash of bourbon to the filling for added depth.