Sweet, nutty and flavored with maple, this maple nut pie (aka pecan pie) is a delicious treat for any special occasion. All natural, with no corn syrup, there are instructions for making a mini-pie for 2-4 or a full-sized pie.
Now Valentine’s Day is the perfect time for dessert for two (and especially since I’m doing weight watchers!), so I’m going to make a 6-inch pie. But if you want something bigger, instructions for a full sized pie are also included.
The Secret to Small Pies
Did you know there is a secret to mini-pies? I had played with making smaller pies a couple years ago, but this year I decided to get serious… for sooo many reasons.
First with my kids older now, I cook a lot more for two. And sometimes I like leftovers and sometimes I don’t. Second, it’s a lot easier to justify a “treat,” if it is going to disappear quickly. Yeah, that whole weight watchers thing …
And finally, even if I am serving a crowd, it’s fun to have variety. So when I made dinner for 17 on Christmas Eve, I made small pies in different flavors. Hey, even for the immediate family, two pies means I’m safe from ‘Mo-om, you know I hate nuts.”
So what’s the secret to a small (6-inch) pie? Divide the filling ingredients by three. It’s worked for all the pies I tried, so I think it’s a pretty solid rule of thumb! Ditto on the crust (I make or buy a full size crust then save the leftovers for more mini-pies later).
Maple Nut Pie (aka Pecan Pie)
Now I’m a longtime fan of pecan pie, but since I’m eating local this year, I knew some things would have to change. So I subbed in Hickory Nuts (a cousin of the Pecan) for the pecans, maple syrup for the corn syrup/sugar, and added extra egg for a little more thickening. A tasty and simple local variation!
Happy Valentine’s Day. Or any special occasion for two (or more)!
- (Amounts for a full sized pie are in parentheses)
- 1/3 of a single pie crust (1 pie crust)
- 1 Egg plus 1 egg yolk (4 eggs)
- 2/3 cup maple syrup (2 cups)
- 2 Tablespoons butter (6 Tablespoons), melted and partially cooled
- ¼ t salt (1/2 teaspoon)
- ½ t vanilla (1 teaspoon)
- ½ cup hickory nuts or pecans (1 ½ cups)
- Whipped cream for serving (optional)
- Spray a 6-inch (9-inch) pie pan with non-stick spray, then fit with pie crust. Cover crust then place in freezer for 1/2 -1 hour (this is optional but helps keep crust from shrinking).
- Combine all filling ingredients except nuts and whisk until well blended. Stir in nuts.
- Pour into the pie crust and bake at 375 F for about 40 minutes (45-50 for a 9-inch) until filling is puffy and set.
- Cool, then serve with whipped cream if desired
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