Pay de Nuez {Pecan Pie}

With Thanksgiving just days away, I wanted to share my recipe for Pecan Pie.  To me, Pumpkin and Pecan pies mean Thanksgiving.  I've never had another pie for Thanksgiving. 

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)

Ingredients:
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

Directions:
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!!!

With Love,
Leslie Limon

Printable recipe