Growing up in the Southern United States, pecan pie was something of a staple. Everybody made it during the holidays, and I grew tired of it quickly! Overly sweet, the savory deliciousness of the pecans got lost in a sea of sugar. This recipe is much more balanced, and uses the milder maple syrup in place of the extra-strong corn syrup which is usually used with abandon.
I like to toast my pecans lightly before adding them in, but that is just a personal preference. I also call here to blend them until they are finely ground– I find this adds a lovely texture to the final pie where the custard sets on top and the ground pecans form a delicious layer in the bottom of the crust.