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Ginger-Cream Pecan Pie

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Freshly grated ginger adds a little punch to this Southern classic. There are literally hundreds of pecan pie variations out there, but I think this one really stands out. If you’re good at making your own pastry crust and you have the time, then go for it.

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealdinner

Taste and Texturechewy, creamy, nutty, rich, spiced, sweet

Type of Dishpie

Ingredients

  • ¼ cup half and half
  • ½ cup maple syrup
  • ½ cup brown sugar
  • 3 eggs
  • ½ teaspoon freshly grated ginger
  • 2 tablespoon melted butter
  • 1 cup pecans, chopped
  • 1 ready-made frozen pie crust, thawed

Instructions

Preheat oven to 325°F. Gently press the piecrust into a glass or ceramic pie plate.

Whisk half & half, syrup, sugar, eggs, ginger and butter together until well blended. Stir in the pecans and pour the mix into crust. Bake for 40–45 minutes until the whole thing is golden brown and irresistible.

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