I had planned to make a pecan pie during the Christmas madness, but for some reason never got around to it. So I had fresh unsalted pecans in stock, as well as a couple of bottles of good quality maple syrup from recent trips to New England and it was time to make use of the ingredients. Out of the same batch of pie dough used for the quiche, here, we also made a Maple Pecan Pie, one of Sister’s classic holiday desserts, and her recipe was graciously shared in the comments section of this old post. I didn’t have Bourbon, so I used an aged Tanduay rhum instead and it turned out very well.
I don’t have the patience to carefully line up the uncooked nuts in concentric circles, so thankfully the crew took on this task with anal retentive gusto. This nutty, rich, sweet dessert is great in small doses. A scoop of good vanilla ice cream would pair beautifully, or since we had half a tub of mascapone (Italian cream cheese) on hand, I mixed some maple syrup into the mascarpone and served a dollop of the cream on the side of thin slices of pecan pie. Yum. Alternatively, you may wish to savor the pie with a good cup of coffee or tea instead. :)