We celebrated Canadian Thanksgiving a week late this year, but it was still a gastronomic success. Turkey, stuffing, sprouts, and a good dose of wine, our Thanksgiving was complete. What I brought to the table was this little dish – one that we haven’t had in 7 years – pecan pie. And it was a delight, if I may say. I made a little maple leaf to match the season and occasion and placed it on top {I baked it separately on a baking tray, otherwise it would go soggy}. 

This is the most straight forward recipe – hand on heart. It takes about 4 minutes to make the filling. God bless simplyrecipes.com. 

If you’re feeling extra cheeky, serve with whipped cream with a splash of maple syrup. In case you didn’t ingest enough sugar. To die for. Recipe details after the jump. 

Ingredients

1 recipe for pie crust base – I found a really good one here

1 1/4 cups pecans, roughly chopped {save some whole pecans for decoration}

2 eggs, lightly beaten

1 cup light corn syrup (I used Lyle’s brand)

1/4 cup brown sugar

1 tbsp molasses {I couldn’t find any, so I just used a touch more corn syrup}

2 tbsp melted butter

2 tbsp flour

1/4 tsp salt

1 tsp vanilla

Method

Blind bake your pie base for 10 minutes. Spread the chopped pecans over the base. Mix the remaining ingredients, and pour over the pecans, which will rise to the surface. Place your decorative pecans on top. Don’t worry, they won’t sink. Cook for 45 minutes at 180C. Keep an eye on the pastry for the final 10 – 15 minutes. If it’s getting too overcooked, turn the temperature down.

Remove from the oven and allow to cool completely before serving with or without ‘sugar-induced-coma’ maple whipped cream. Mmm.

Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz, etc.