On 11/28/2013 4:50 PM, Boron Elgar wrote:
> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 >
> wrote:
>
>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>
>>>
>>>
>>> I just thought I'd ask here since I haven't experimented with this
>>>
>>> myself and now I don't have time to do that.
>>>
>>>
>>>
>>> Damaeus
>>>
>>>
>>>
>>
>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>
> This worked rather well. I was impressed.
>
>>
> Maple Pecan Pie
> " 1 cup pure maple syrup
> " 3/4 cup (packed) golden brown sugar
> " 3 large eggs
> " 1/4 cup sugar
> " 3 tablespoons butter, melted
> " 1 tablespoon all purpose flour
> " 1 teaspoon vanilla extract
> " 1 9-inch deep-dish pie crust
> " 1 1/2 cups coarsely chopped pecans
>
>
> Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to
> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
> Pour filling over. Bake until filling is set and slightly puffed,
> about 1 hour. Transfer pie to rack and cool completely.
>

This looks like a great recipe. The main problem for me is that a cup of
maple syrup is expensive and there's no bacon in it. Just kidding about
the bacon although I've made pecan pie with bacon and it's pretty tasty
stuff - to me at least.

The pie I made came out pretty good. I set the pies on a heavy baking
sheet on a lower rack. The high heat caramelized the filling on the
bottom. It was right on target for a perfect pecan pie crust.