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Maple Pecan Pie: Barefoot Contessa

This recipe is for a maple pecan pie. It contains light corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest, salt, and pecans. The ingredients are whisked together and poured into an unbaked pie crust. The pie bakes for 45-55 minutes until the center is just set. It also includes a recipe for a perfect pie crust made from butter, flour, sugar, salt, shortening, and ice water.

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Jayhze Dizon
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49 views2 pages

Maple Pecan Pie: Barefoot Contessa

This recipe is for a maple pecan pie. It contains light corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest, salt, and pecans. The ingredients are whisked together and poured into an unbaked pie crust. The pie bakes for 45-55 minutes until the center is just set. It also includes a recipe for a perfect pie crust made from butter, flour, sugar, salt, shortening, and ice water.

Uploaded by

Jayhze Dizon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Barefoot Contessa (en-US) 11/24/20, 6:42 AM

barefoot contessa | Find more great recipes online at barefootcontessa.com/recipes

SERVES 6-8 | LEVEL: BEGINNER

Maple Pecan Pie

FROM THE COOKBOOK:


Barefoot Contessa Foolproof

1 unbaked Perfect Pie Crust (recipe follows) or one 9-inch frozen pie crust, defrosted
½ cup light corn syrup
¼ cup good honey
¼ cup pure maple syrup
4 tablespoons (½ stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tablespoon bourbon, such as Maker’s Mark
½ teaspoon pure vanilla extract
½ teaspoon grated orange zest
½ teaspoon kosher salt
2½ cups whole pecan halves (9 ounces)

Preheat the oven to 350 degrees.

Line a 9-inch pie pan with the pie crust. Place it on a sheet pan. (If you’re using a
frozen pie crust, crimp the edge, if necessary.)

In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs,
bourbon, vanilla, orange zest, and salt. Stir in the pecans and pour into the unbaked
pie shell. Bake for 45 to 55 minutes, until the center is just set. Set aside to cool and
serve.

Perfect Pie Crust (Makes two (9 to 11-inch) crusts)

12 tablespoons (1½ sticks) very cold unsalted butter


https://barefootcontessa.com/recipes/print/104329 Page 1 of 2
Barefoot Contessa (en-US) 11/24/20, 6:42 AM

3 cups all-purpose flour


1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
½ cup ice water

Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour
mixture. Place the flour, sugar, and salt, in the bowl of a food processor fitted with a
steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12
times, until the butter is the size of peas. With the machine running, pour the ice water
down the feed tube and pulse the machine until the dough begins to form a ball. Dump
out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30
minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1
inch large than the pie pan, rolling from the center to the edge, turning and flouring the
dough so it doesn’t stick to the board. (You should see bits of butter in the dough.)
Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit
the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the
pan. Fold the edge under and crimp the edge either with your fingers or the tines of a
fork.

COPYRIGHT 2012, FOOLPROOF, CLARKSON POTTER/PUBLISHERS, ALL RIGHTS RESERVED

https://barefootcontessa.com/recipes/print/104329 Page 2 of 2

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