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 that 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.
Ingredients:
- 1 prepared unbaked pastry shell, 9-inch
- 3 eggs
- 1 cup pure maple syrup
- 1/2 cup light brown sugar, packed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups pecan pieces or halves
Preparation:
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
A maple pecan pie recipe with maple syrup, brown sugar, butter, and pecans.
Comments (5)
ohh, yum! I’m going to try that.
How fortunate your son is to see great places in the world.
Mom to the rescue! Good going! Neat picture of your son…thanks for the birthday greeting….Blessings to you….Mike
I always use Maple Syrup in Pecan Pies. Makes it taste SO good!
Happy Thanksgiving to you. – Rachel
Can allways rely on your mum in an emergency! The question is, is it better than corn?
That’s sounds amazing.
You should definitely send us the recipe and a photo, we’ll add it to our recipe’ section at MapleSyrupWorld
Richard