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Vermont Maple Pecan Pie

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The only thing better than pecan pie is pecan pie with maple syrup and rum!  Can you imagine two more pleasant surprises in the ingredients list for a pie?  Let them become essentials for your pantry.

Vermont Maple Pecan Pie

Vermont Maple Pecan Pie

Ingredients:

  • 3/4 cup packed Coombs sugar
  • 4 large eggs, room temperature
  • 6 Tbsp melted unsalted butter
  • 2/3 cup Coombs Family Farms pure maple syrup
  • 1 Tbsp dark rum
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 cup shelled, raw pecan halves
  • 1 – 9” partially pre-baked pie crust

Directions:

Preheat oven to 425 F. Beat one egg with 1 T water in small bowl; set aside. Combine Coombs sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust.  Bake for 20-30 minutes or until knife comes out clean.

Let stand for five minutes before serving. **No need to ask you let it cool any longer than that, we just don’t want you to burn your mouth! Enjoy!!