Jeffersonville Pie
Extract from The Hoosier Mama Book of Pie • By Paula Haney • Published by Agate Publishing
About
The Hoosier Mama Book of Pie
Ingredients
Makes one 9-inch pie
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Kala V. favorited Jeffersonville Pie
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30 Jun 18:03
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heather r. added Jeffersonville Pie to Food Items to make
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Hester A. favorited Jeffersonville Pie
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Agate Publishing published her project Jeffersonville Pie
08 Apr 18:16
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Step 1
Preheat the oven to 350°F (180°C).
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Step 2
Roughly chop the pecans in a food processor, or by hand.
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Step 3
Place the pie shell on a baking sheet lined with parchment paper.
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Step 4
Spread the pecans over the bottom of the pie shell and set aside.
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Step 5
Fill a medium saucepan halfway with water and bring to a simmer over medium-high heat.
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Step 6
Place the butter in a medium, heatproof bowl and rest it on top of the saucepan of simmering water. Stir the butter occasionally until it is melted.
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Step 7
Meanwhile, mix the granulated sugar, brown sugar, and salt in a small bowl until thoroughly combined.
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Step 8
Remove the butter from the heat and work the sugar mixture into the butter with a spatula until the butter is well absorbed.
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Step 9
Add the eggs one at a time, beating well after each addition.
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Step 10
Whisk in the maple syrup.
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Step 11
Place the bowl back on top of the saucepan of simmering water and heat, whisking constantly, until the maple syrup mixture reaches 140°F (60°C) on an instant-read thermometer.
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Step 12
Pour through a fine-mesh strainer into the prepared pie shell, over the pecans.
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Step 13
Bake for 50 to 60 minutes, until the pie is slightly puffed and the center is set.
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Step 14
Cool to room temperature before slicing.
After pie has cooled, stripe it with Chocolate Ganache.
