Move over Paula Deen
I still love you, and absolutely still want you for my Mama. You just need to add this Magnolia to your Cookie Cupboard.
While Mama Deen may have the low country of Georgia covered, I am going to take you on a hike through the hills. Atlanta is in not you're Mama's flat swampy low country! Rolling hills and beautiful landscapes tend to leverage beautiful trees and flowers. What would any Atlanta table be with out Pecans !
Maple Pecan Pie:
3/4 cup pure (100%) maple syrup
3/4 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
1 (9") deep dish pie crust
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecan halves
Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes. Position rack in bottom third of oven and preheat to 350°F. Whisk eggs, vanilla and salt in 4-cup measuring cup or bowl to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves. Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
0 comments:
Post a Comment