Another take on Kirk’s favorite holiday pie, the maple syrup pecan pie. I promised him a non-vegan pie for Christmas but swapped Egg Beaters© out for the eggs to at least knock the cholesterol down a bit. I did stick with butter though as I like the taste better.
Maple Rum Pecan Pie
• 9″ unbaked pie crust, in pan (thawed if frozen)
• 5 Tbsp unsalted butter, room temperature (soft)
• 1 cup granulated sugar
• ½ tsp kosher salt
• ¾ cup liquid Egg Beaters© or 3 large eggs, room temperature
• 1 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 Tbsp rum, divided
• 2 cups pecan, ¾ finely chopped, ¼ whole
Preheat the oven to 350°. Place the pie pan on a baking sheet.
Heat a large skillet over medium, add in the pecans and toast till smelling fragrant. Take the pan off the burner, carefully add in 1 Tbsp rum, stir till the alcohol has evaporated. Take off the stove and let cool.
In a stand mixer bowl beat the butter till light and fluffy. Add in the sugar and salt, mix till combined. Add the eggs, maple syrup, vanilla and 1 Tbsp rum, beating in. Add in the cooled pecans. Pour into the pie shell and gently place in the oven. Bake for 50 to 60 minutes, until the pie is golden brown and the center jiggles a bit. Let cool to room temperature, then store tightly wrapped in the refrigerator.
Best served chilled!