Maple-Pecan Pie

Pure maple syrup, made from the boiled sap of the sugar maple tree, comes in three grades. Grade A Light or Fancy syrup, sometimes called Grade AA, is clear gold and has a wonderfully subtle flavor, but its delicate character does not hold up in cooking. Grade B syrup is produced only in Vermont and has more maple flavor than Grade A. Sometimes called "baking" or "cooking" maple syrup, it is ideal for use in this recipe. Grade C has a robust, molasses-like flavor and is used primarily in making commercial table syrups.
Average Customer Rating:
2.333 out of 5
2.3
 out of 
5
(3 Reviews) 3
1 of 3(33%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Maple-Pecan Pie
Review 1 for Maple-Pecan Pie
1 out of 5
1 out of 5
Superyummy
November 30, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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Not very good
November 30, 2013
The picture does not reflect the actual pie. The recipe calls for chopped pecans and thoroughly mixed---- too much, too rich, not good. Very time consuming. Very disappointing.
Review 2 for Maple-Pecan Pie
1 out of 5
1 out of 5
CRFB
,East Hampton
,NY
October 26, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
+8points
11of 14found this review helpful.
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quantities are WRONG in WS recipe
October 26, 2013
No wonder pies have come out soupy! The Williams Sonoma recipe calls for too much syrup, not enough eggs and not enough brown sugar (which, combined with egg acts as a binding agent as well as a sweetener). The WS recipe calls for 2 cups maple syrup, 2 eggs & 1/4 cup brown sugar.CORRECT amounts should be: ONE cup maple syrup, THREE eggs and 1/2 cup light brown sugar.
Cons: Ingredients, erroneous quantities
Review 3 for Maple-Pecan Pie
5 out of 5
5 out of 5
WatermelonIce
,Saratoga Springs
,UT
Utah
February 14, 2012
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Someone PLEASE tell me how to get this pie to SET!
February 14, 2012
My husband is an avid pecan pie lover so I have tried this recipe now five times. Five. The first four, I tried to find the best quality maple syrup available in my area but couldn't ever find the grade B it asks for. Every time it was soupy. This fifth time, I actually ordered the GRADE B maple syrup from vermont that the recipe calls for and was so excited thinking that that would be the missing link and now it would be perfect. It ended up MORE soupy than any other time I attempted it. I even added an extra egg this time! I am being very careful to properly reduce the syrup. I don't know what I'm doing wrong. The only reason I still haven't given up is that my husband says, despite the disappointing texture, it is (with the Grade B syrup used) the BEST PECAN PIE he has EVER tasted! So I carry on... hoping that one of these times I'll figure out how to make this dumb thing set properly so he doesn't have to drink it with a straw. HELP!
Pros: Quick, Easy, Appearance
Cons: won't set