My dad loves pecan pie. Except he doesn’t like it for the reasons most people probably like it. He just likes the nuts. “I don’t want all of that goop,” he says.
This year, I made him his own special pie with extra pecans, less goop and mild sweetness. His eyes lit up at the 3 hefty cups of nuts. It was also the first time I’ve liked pecan pie. Usually the sweetness gives me an instant cavity. Not really. Well, probably.
If you like normal pecan pie skip this recipe. If you like pecans like Ryan Mackey, then this is for you. We tried to come up with a name for this pie. I looked at my dad and suggested, “Daddy’s Double Nuts?” At the thought of this he turned toward me revealing the front of his sweatshirt which said, “Everyday I’m Musselin.'” He didn’t like the name…
- 1/2 recipe any double-crust
- 3 large eggs
- 1/4 cup maple syrup
- 3/4 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon white vinegar
- 3 tablespoons orange juice
- 1/4 teaspoon salt
- 3 cups pecan halves
Roll out your single pie crust. Slide it into a 9-inch pie plate, crimping the edges. Put in the freezer while you make the filling.
Preheat the oven to 350 degrees F.
In a medium bowl, beat the eggs with an electric hand mixer (or with strong hands and a mighty whisk) until frothy. Stir in the maple syrup, brown sugar, butter, vinegar, orange juice and salt. Mix in the pecans. Pour the filling into the pie shell and smooth the surface with a spoon. Bake for 45 minutes, until the crust is golden and the center is mostly firm.
Cool for 1 hour before serving. Serve heated or at room temperature.