pure maple syrup is the subtle addition to a recipe that can sometimes send the taster over the edge. honestly, not much compares to it and it blends well with so many ingredients that the recipes it can be used in are endless. from sweet to savory, maple syrup works beautifully when you need something special to serve your guests.
as a southerner (actually, a yankee living in the south), i have found myself surrounded by folks who smoke meats-mainly pork butts for pulled pork. the amount of restaurants with smokehouses and barbecue joints almost outnumber the fast food places. everyone has a favorite place, myself included. pecan trees are fairly common in the south as well, so it shouldn't surprise anyone to learn that folks down here would smoke the pecans too.
for additional step by step photos and hints, please visit my blog page —janeofmanytrade
9" pie shell or 8" deep tart shell
dark brown sugar
dry rub or ground chili
all purpose flour
large eggs at room temperature
maple syrup-preferably grade "b"
1 1/2 cups
smoked pecan halves
preheat the oven to 325. place the pie shell on a sturdy baking sheet and line with paper and weights. bake until the bottom is no longer shiny and there is only a hint of color showing-about 15 minutes. remove from the oven and set aside while you make the filling. turn the oven up to 350
place the butter over very low heat and melt slowly without boiling it. while it melts, place the brown sugar, cinnamon, dry rub and flour in a bowl and whisk until combined and there are no lumps of sugar. pour in the butter and whip to form a smooth paste.
whisk the eggs in one at a time and scrape the bowl as you go. you are making an emulsion so do not try to take a short cut here by adding the eggs all at once. whisk in the corn and maple syrups and mix until completely combined.
remove the weights and paper from the pie shell and place the pecans into the bottom of the shell. pour the custard over the nuts. bake until it is firm around the edges and a little puffed in the middle, about 45-50 minutes. allow to cool completely before removing from the tart pan or cutting into slices.
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