Maple-Pecan Cream Pie

Name: Maple-Pecan Cream Pie
Ingredients: Pastry for single-crust pie (9 inches); 2 eggs, room temperature, lightly beaten; 1 cup packed brown sugar; 1 cup sour cream; 1/2 cup heavy whipping cream; 1/2 cup maple syrup; 1/4 cup all-purpose flour; 1 cup pecan halves

8 ingredients

4 steps

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs, room temperature, lightly beaten
1 cup packed brown sugar
1 cup sour cream
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/4 cup all-purpose flour
1 cup pecan halves

Directions

1

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
2

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
3

In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes.
4

Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.