Vermont Maple Pecan Pie
Vermont Maple Pecan Pie combines rich dark maple syrup with toasted pecans, creating a sweet and nutty dessert that is perfect for holiday gatherings or cozy family dinners. Its caramel-like filling and flaky crust make it a comforting treat for maple lovers and pie enthusiasts alike.
Ingredients
Instructions
- Melt oleo and blend in flour until stiff mixture.
- Beat eggs and white sugar until fluffy.
- Add oleo-flour mixture and beat again.
- Blend in white Karo syrup, maple syrup, and water.
- Add the syrup mixture to the egg mixture along with chopped pecans.
- Save a few half pecans to garnish the top of the pie.
- Pour the filling into an uncooked pie shell and bake for about 1 hour at 350°F.
Tips & Substitutions
To enhance the flavor of your Vermont Maple Pecan Pie, consider toasting the pecans lightly before adding them to the filling. If you don't have oleo, unsalted butter works as a great substitute. For a gluten-free option, you can replace the flour with a gluten-free blend. Make sure to avoid overbaking to keep the filling nice and gooey.
Serving Suggestions
Serve your Vermont Maple Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. Pair it with a cup of coffee or a sweet dessert wine for a lovely finish to a meal. It also makes a delightful addition to a holiday dessert table alongside other American recipes like Nutty Oatmeal-Chocolate Chunk Cookies.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a microwave for 15-20 seconds, or in a preheated oven at 350°F for about 10 minutes to warm through without losing texture. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Maple Pecan Pie contains roughly 364 calories, with 5g protein, 55g carbohydrates, and 15g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of syrup?
Yes, you can substitute the dark maple syrup with light maple syrup or even honey for a different flavor profile, but keep in mind that it will alter the taste of the pie. Adjust sweetness as needed since different syrups have varying levels of sweetness.
What can I do if my filling is too runny?
If your filling seems too runny before baking, you can add a bit more flour to thicken it. Alternatively, let it sit for a few minutes after mixing to allow it to thicken slightly before pouring it into the pie shell.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. If you want to make it even earlier, bake the pie, let it cool completely, and then freeze it. Thaw overnight in the fridge before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).