Maple Pecan Pie is one of those really old, well known, highly adaptable recipes that has a few hundred variations out there- this version is a pretty basic one that is super easy to put together and you should be done in an hour.
Normally we suggest that you use grade “B” maple syrup for it but we find that the bitterness of the nuts makes grade “A” maple syrup a better choice for most taste buds. You decide- make one of each and let us know which you like better?
Maple Pie for dessert? Heck Ya! Smother it in whipped cream and you’ll be in heaven too.
A great way to end a major meal, maple pie is quick to make (and quicker to eat!) and while this version of the recipe uses dairy products you can substitute them easily enough and make it pareve- perfect for the Vegans in your life.
Most people use the sweeter grade “A” maple syrup to make this with but we have had success using the stronger tasting grade “B” maple syrup so use whichever one you want and be sure to let us know how it turns out?
In Canada, the pancake snobs eat their pancakes or waffles hot off the grill- they get eaten as they are made ready. The maple syrup is ideally served heated to make it thinner and to bring out the flavor better.
Nana’s pancakes have been a regular meal for us for many years- at both breakfast and in the evening when we are having a “breakfast-for-diner” night.
With 5 kids and 2 hungry adults, we usually double the recipe to give us enough for the meal, and to leave some extra flapjacks to pop into the kids lunches the next day.