This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.

  • Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.

  • Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.

Nutrition Facts

890.4 calories; 10.9 g protein; 103.8 g carbohydrates; 136.6 mg cholesterol; 516.3 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2003
One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie came from the oven. It gets even better after resting in the fridge for a day. Read More
(10)
19 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2003
One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie came from the oven. It gets even better after resting in the fridge for a day. Read More
(10)
Rating: 4 stars
11/15/2003
a nice pie - not my favorite pecan pie recipe however. I prefer a more traditional pie perhaps. Easy to make though and a hit with the family. Lots and lots and lots of syrup goes into this one folks so forget the diet. I used a 10" graham cracker pie crust and the filling fit perfectly. I'd recommend 10" over 9" if you choose to not make your own crust to avoid spillage. The maple flavor did not overpower the rest of the pie's ingredients and added a different spin on the standard pecan pie recipe. Read More
(8)
Rating: 5 stars
12/17/2007
I don't make pie crusts but this filling is the best pecan pie filling I or my family has ever tasted. It has become a family tradition at the holidays! Read More
(7)
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Rating: 4 stars
11/26/2004
I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make 1.5 pies so I put enough into one pie going heavier on the pecans. Then with the remaining syrupy stuff I made another pie adding almost another 3/4 cup of chopped pecans. Both pies came out beautifully! Read More
(5)
Rating: 5 stars
12/04/2002
I made this pie for my husband and he loved it. I didn't think the kids would like it because of the pecans--I was wrong. They wanted a second piece! Read More
(4)
Rating: 5 stars
12/28/2010
This is fabulous. I made this before Thanksgiving as a test run. I make it according to the written recipe and double it. I use deep dish pie crusts (pre-made). It goes like wildfire. My first successful pecan pie recipe and it is a keeper. Read More
(3)
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Rating: 4 stars
12/04/2002
add a scoup of maple pecan ice cream to warm pie and it will be a heavenly experience. Read More
(3)
Rating: 4 stars
11/29/2010
I loved the flavor of this pie but it ended up being a little too much liquid in the center. Maybe I didn't bake it long enough. Read More
(1)
Rating: 4 stars
11/20/2018
The only change I made was to use my regular pie crust recipe. I found the baking time was off for me because there was so much liquid. I used grade B maple syrup which I find is the best for baking. This recipe made a good pecan pie but was not my favorite. Read More