Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Maple syrup pecan pie
2018-11-09
https://www.metro.ca/userfiles/image/recipes/tarte-pacanes-sirop-d-erable-10945.jpg
PT1H15M
PT1H15M
PT2H30M
Lightly butter the bottom and sides and line the bottom of a 9” spring form pan with parchment paper.Simmer the maple syrup until the syrup has reduced to 1 cup approx 20-30 min.While syrup is reducing, toast the pecans at 350 degrees for 10-15 min or until fragrant and toasted in colour, and make the crust.In a large bowl, add the the finely ground shortbread crumbs, salt, citrus zests and grate the cold butter into the bowl.Using your hands, gently mix the butter and crumb mixture until it just comes together; you should be able to see small pieces of butter.Add the lemon juice, and gently add it in.It should feel like slightly wet coarse sand, and you should still be able to see small pieces of butter through out the crust mixture.Pack the crust mixture into the bottom and sides of the prepared pan; use the back of a spoon or the bottom of a 1/4 cup dry measure to press down to get a even crust on the bottom.Bring up the sides of the crust to approx 1 1/4”-1 1/2” in height. Freeze for 15 min, and start to make the filling.Remove springform pan from freezer, and bake for 10-15 min at 350 degrees or until very lightly golden brown. Let cool completely.Place the pan on a large sheet of aluminum foil, and bring the foil up the sides of the pan, as the pie will leak through the bottom of the spring form pan.Place the foil wrapped pan on a baking sheet.
(**be very careful with hot maple syrup—it is extremely hot and can burn badly if comes in contact with skin at this point**)When the maple syrup has reduced, cool slightly, transfer to a large bowl, add the corn syrup, vanilla, lemon juice, and butter, mixing it together well.When mixture is a room temperature, whisk in the eggs. Whisk the cornstarch and salt into the brown sugar, and add to the filling mixture.Add the chopped pecans to the filling and pour into pre-baked pie shell.Top with remaining whole pecans and bake pie for 45-55 min or until centre is slightly puffed and still a little jiggly, but the edges are set.Transfer to cooling rack and allow to cool completely.Let cool for at least 4 hours for pie filing to set before slicing.
4-6
Metro
5
1
5
5
Filling
2 cups (375 ml) whole pecans, toasted.; keep 1 cup (250 ml) of the pecans whole, chop the remaining 1 cup (250 ml)
1 1/2 cups (375 ml) selection Maple syrup
1/4 cup (60 ml) Selection golden corn syrup
1 tsp. (5 ml) vanilla extract
1 tsp. Lemon juice
4 Selection large eggs, at room temperature
4 Tbsp. Selection unsalted butter, cut into small cubes
1 tsp. (5 ml) kosher salt
2/3 cup dark brown sugar
3 Tbsp. (45 ml) cornstarch
Crust
3 cups (750 ml) 18 shortbread cookies, (approx 3 cups/750 ml)food processed into a crumb
1/4 tsp. (1 ml) kosher salt
1 tsp. (5 ml) fine orange zest
1 tsp. (5 ml) fine lemon zest
8 Tbsp. (110 g) 1 stick cold Selection unsalted butter, grated with a coarse cheese grater
1 tsp. Lemon juice
Maple syrup pecan pie
4-6
Desserts
1:15
Preparation
1:15
COOKING
2:30
TOTAL TIME
Ingredients
-
Filling
-
2 cups
(375 ml)whole pecans, toasted.; keep 1 cup (250 ml) of the pecans whole, chop the remaining 1 cup (250 ml)
-
1 1/2 cups
(375 ml)selection Maple syrup
-
1/4 cup
(60 ml)Selection golden corn syrup
-
1 tsp.
(5 ml)vanilla extract
-
1 tsp.
Lemon juice
-
4
Selection large eggs, at room temperature
-
4 Tbsp.
Selection unsalted butter, cut into small cubes
-
1 tsp.
(5 ml)kosher salt
-
2/3 cup
dark brown sugar
-
3 Tbsp.
(45 ml)cornstarch
-
Crust
-
3 cups
(750 ml)18 shortbread cookies, (approx 3 cups/750 ml)food processed into a crumb
-
1/4 tsp.
(1 ml)kosher salt
-
1 tsp.
(5 ml)fine orange zest
-
1 tsp.
(5 ml)fine lemon zest
-
8 Tbsp.
(110 g)1 stick cold Selection unsalted butter, grated with a coarse cheese grater
-
1 tsp.
Lemon juice
Preparation
Lightly butter the bottom and sides and line the bottom of a 9” spring form pan with parchment paper.
Simmer the maple syrup until the syrup has reduced to 1 cup approx 20-30 min.
While syrup is reducing, toast the pecans at 350 degrees for 10-15 min or until fragrant and toasted in colour, and make the crust.
In a large bowl, add the the finely ground shortbread crumbs, salt, citrus zests and grate the cold butter into the bowl.
Using your hands, gently mix the butter and crumb mixture until it just comes together; you should be able to see small pieces of butter.
Add the lemon juice, and gently add it in.
It should feel like slightly wet coarse sand, and you should still be able to see small pieces of butter through out the crust mixture.
Pack the crust mixture into the bottom and sides of the prepared pan; use the back of a spoon or the bottom of a 1/4 cup dry measure to press down to get a even crust on the bottom.
Bring up the sides of the crust to approx 1 1/4”-1 1/2” in height. Freeze for 15 min, and start to make the filling.
Remove springform pan from freezer, and bake for 10-15 min at 350 degrees or until very lightly golden brown. Let cool completely.
Place the pan on a large sheet of aluminum foil, and bring the foil up the sides of the pan, as the pie will leak through the bottom of the spring form pan.
Place the foil wrapped pan on a baking sheet. (**be very careful with hot maple syrup—it is extremely hot and can burn badly if comes in contact with skin at this point**)
When the maple syrup has reduced, cool slightly, transfer to a large bowl, add the corn syrup, vanilla, lemon juice, and butter, mixing it together well.
When mixture is a room temperature, whisk in the eggs. Whisk the cornstarch and salt into the brown sugar, and add to the filling mixture.
Add the chopped pecans to the filling and pour into pre-baked pie shell.
Top with remaining whole pecans and bake pie for 45-55 min or until centre is slightly puffed and still a little jiggly, but the edges are set.
Transfer to cooling rack and allow to cool completely.
Let cool for at least 4 hours for pie filing to set before slicing.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
