Maple Pecan Pie

Ingredients

• 1 pie crust homemade or store-bought (If you want to make your own, search recipes here for the ''Perfect Pie Crust'' Recipe )
• 3 large eggs room temperature and well beaten
• 1/2 cup (120 ml) Pancake Syrup such as Aunt Jemima - The main ingredient is High Fructose Corn Syrup
• 1/2 cup (100 grams) light brown sugar packed
• 1/2 cup (100 grams) granulated sugar
• 1 Tablespoon Flour
• 1 Tea Spoon Cornstarch
• 1/4 cup (60 grams) unsalted butter melted and slightly cooled
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (175 grams) chopped pecans

Directions

1. Adjust an oven rack to the lower third position in the oven. Preheat the oven to 400°F (204°C).
2. Roll out the pie dough to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
3. Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights, making sure to press them up against the sides as well.
4. Bake in the lower third of the oven with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven and bake for an additional 6 to 8 minutes or until the bottom of the crust looks dry. Remove from the oven. Reduce the oven temperature to 375°F (190°C).
5. In a large mixing, whisk together the beaten eggs, pancake syrup, brown sugar, granulated sugar, flour and cornstarch until fully combined. Whisk in the melted butter and vanilla extract until well combined, then stir in the chopped pecans.
6. Pour the pecan pie filling into the warm pre-baked crust. Cover the entire pie loosely with foil.
7. Return the pie to the oven (in the lower third of the oven again) and bake at 375°F for 40 minutes. Remove the foil and bake for an additional 5-8 minutes until set and the crust is browned to your liking.
8. Remove the pie from the oven and allow to cool completely at room temperature. Then slice and enjoy or cover tightly and refrigerate until ready to serve. This pie must be refrigerated and can also be frozen and thawed overnight in the refrigerator.