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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe from BHG was created by Robin Haas. Serve with vanilla or rum raisin ice cream. Ingredients:
1 refrigerated pie crust |
1 1/2 cups pure maple syrup |
3 eggs |
6 tablespoons butter, softened |
1/3 cup granulated sugar |
1/4 cup brown sugar, packed |
2 cups walnuts, toasted and coarsely chopped |
1 tablespoon vanilla |
2 tablespoons light rum (optional) |
1/4 teaspoon nutmeg, freshly ground |
Directions:
1. Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned; cool. Reduce oven to 350 degrees.
2. In saucepan, bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl, beat eggs with mixer on medium to high speed until thick and lemon colored, about 5 minutes.
4. In large bowl, beat butter with mixer on medium to high speed for 30 seconds. Add sugars; beat to combine. Beat in reduced syrup and eggs. Fold in walnut, vanilla, rum and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet 35 minutes or until set around edges. Cool. Serve with ice cream.
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