Maple Pecan Pie is one of my husbands favorite desserts. So every once in a while we have to indulge and eat something sweet and tempting. I made this pie because it was a special occasion and your birthday only comes once a year. I served the pie with a nice shot of espresso. Adapted from Cook’s Illustrated.
1 Pillsbury Pie Crust
4 tablespoons unsalted butter , cut into 1-inch pieces
1/2cup granulated sugar
1/4 teaspoon salt
3 large eggs
1cup maple syrup, Grade A dark amber
1 1/2cups whole pecans (6 ounces), toasted and chopped
1/4 cup Ghirardelli Bittersweet Chocolate Chips
Optional Whipped Cream or Vanilla Ice Cream
Pie Shell: Set pie shell out on the counter for about 20 minutes then unroll and place in a lightly oil pie plate. Prick the sides and bottom of the pie crust with a fork. Line the shell with aluminum foil, I normally use pennies as my pie weights. Place pie plate in the refrigerator while the oven is heating to 400 degrees. Once the oven is heated place pie crust on center rack and bake for 13 minutes. Remove the foil and return to the oven for another 10 minutes. Remove and brush the pie crust with egg yolk and return to the oven and cook for 1 minute longer. Remove from the oven and prepare the filling.
Pie Filling: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Once butter is melted, mix in the sugar and salt with a wooden spoon until butter is absorbed. Beat in the eggs, then the maple syrup. Continue stirring until mixture is shiny and registers about 130 degrees. Remove from the heat; stir in pecans.
Pour mixture into warm shell; add the chocolate chips and lightly press into the filling. Bake about 55 minutes until the center feel like gelatin. Remove from the oven and place on a wire cooking rack. Cool completely. Serve pie at room temperature or warm.
**Optional Cool Whip or Vanilla Ice Cream**
What else might you serve with this yummy Maple Pecan Pie?