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The Hoosier Mama Book of Pie
Makes one 9-inch pie

Posted by Agate Publishing Published See Agate Publishing's 15 projects » © 2019 Paula Haney / Agate Publishing · Reproduced with permission.
  • Step 1

    Preheat the oven to 350°F (180°C).

  • Step 2

    Roughly chop the pecans in a food processor, or by hand.

  • Step 3

    Place the pie shell on a baking sheet lined with parchment paper.

  • Step 4

    Spread the pecans over the bottom of the pie shell and set aside.

  • Step 5

    Fill a medium saucepan halfway with water and bring to a simmer over medium-high heat.

  • 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.

  • Step 7

    Meanwhile, mix the granulated sugar, brown sugar, and salt in a small bowl until thoroughly combined.

  • 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.

  • Step 9

    Add the eggs one at a time, beating well after each addition.

  • Step 10

    Whisk in the maple syrup.

  • 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.

  • Step 12

    Pour through a fine-mesh strainer into the prepared pie shell, over the pecans.

  • Step 13

    Bake for 50 to 60 minutes, until the pie is slightly puffed and the center is set.

  • Step 14

    Cool to room temperature before slicing.

    After pie has cooled, stripe it with Chocolate Ganache.

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