Thursday, November 26, 2009
Pecan Pie made with maple syrup
My son who is currently in Scotland is having a joint Thanksgiving dinner with the other exchange students he dorms with at University of Edinburgh. In his living situation the guys who share a flat have to do their own cooking. They often pool their resources and one flat will cook for a few others so the cooking chores are not daily.
He called with a cooking emergency because apparently in Scotland they do not have corn syrup (at least at the store my son shops at), and he wanted to know if maple syrup would substitute for making a pecan pie. I found a recipe for him and thought to share it with you. Praying you have a wonderful and blessed Thanksgiving.
Below is the most recent picture of him on a trip he made to Paris. His smile and the Mona Lisa’s seem to have a similar mysterious quality about them.
A maple pecan pie recipe with maple syrup, brown sugar, butter, and pecans.
Preheat oven to 350° and place rack at lowest position. In a large bowl, beat eggs. Add maple syrup, brown sugar, melted butter, and vanilla. Blend well and stir in pecans. Pour into prepared pie shell. Bake at 350° for 35 to 40 minutes, or until knife comes out clean.