When I lived in the States, I would prepare my Pecan Pie with refrigerated pie crust and corn syrup. Neither of those items were available when I first moved to Mexico, so I improvised.
I knew how to make pie dough, and my Maseca Pie Crust has always been a favorite of mine. Seeing as the only syrup I could find was maple syrup, I decided to give it a try. Wow! The maple syrup just added to the rich sweetness of the pie. Corn syrup is now available in town, but I prefer mine made with maple syrup.
Pay de Nuez (Pecan Pie)
For the crust:
- 1/3 cup Maseca
- 2/3 cup flour
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 tablespoons very cold water
For the pie:
- 1/2 cup brown sugar
- 1/3 cup melted butter
- 1 cup maple syrup
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pecan halves
In medium size mixing bowl, combine flour, Maseca and salt. Using a potato masher, cut butter into flour mixture. Stir in the cold water just until the dough comes together. Wrap dough in plastic wrap; refrigerate 30 minutes.
Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap. (This is to prevent sticking.) Place pie crust in pie plate. Pierce the dough multiple times with the tines of a fork. (This prevents the dough from rising.) Refrigerate dough until ready to use.
Preheat oven to 375º F. In a medium bowl, whisk together the sugar, butter, maple syrup, salt and eggs until well combined. Pour into pastry-lined pie crust. Arrange pecan halves on top of maple syrup mixture. Bake for 45 minutes or until center of pie has set.
Remove pie from oven; let cool to room temperature. Enjoy!!!