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ginger-cream-pecan-pie

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

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

Directions

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.


© 2009 Hans Rueffert
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

386kcal (19%)
56mg (6%)
0mg (0%)
58mcg RAE (2%)
173mg
26mg
5g
26g
2g
44g
90mg (30%)
150mg (6%)
6g (32%)
23g (35%)
1mg (7%)
 

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