Category Archives: Nut Pies

Maple Nut Pie

By now you must have realized that I am absolutely nuts — about pie! And just plain nuts, too. It’s all good. Well, except that my Christmas cookie recipes are extremely jealous and concerned they won’t get out of the box this year. No worries, I’ll switch to cookies this weekend.

In the past week I baked two incredibly easy pies, an Eggnog Custard Pie (recipe to come!) and a Maple Nut Pie. Both pies call for just a few ingredients and are mixed in one bowl. Easy as pie.

This Maple Nut Pie was adapted from a recipe found in Martha Stewart’s New Pies and Tarts. You will need one 9-inch pie crust, either homemade (the best) or you can cheat with a frozen or refrigerated dough. But, really, it is so easy and so much tastier to make your own pastry. By now, I have the recipe memorized and it takes just a few minutes to prepare. Don’t be scared; just do it.

Also, it is imperative that you use real maple syrup. Forget that Aunt Jemima crap and fork over a few extra bones for the pure maple syrup from Vermont or Canada (Oh, I love my Canadian friends! Yes, I love my Vermont friends, too!). It will make or break your pie. Seriously.

Maple Nut Pie

2 eggs
¼ cup packed light brown sugar
¼ tsp salt
1 cup pure maple syrup
1 tsp vanilla
¼ tsp fresh ground nutmeg
1½ cups pecans, coarsely chopped
1½ cups walnuts, coarsely chopped
1 9-inch prepared pie pastry

Preheat oven to 350°.
In a medium bowl, whisk eggs, brown sugar, and salt until frothy. Whisk in vanilla, nutmeg, and maple syrup until combined. Stir in nuts until thoroughly combined. Pour into prepared, unbaked pie shell. Bake about 45-50 minutes, until filling is set and crust is golden. Cool on a wire rack.

Super easy, right? And so rich and delicious. I ate mine neat, but you can serve yours with fresh whipped cream or vanilla ice cream for a decadent dessert.

Pretty picture time!

Use pure maple syrup for best results


More NUTS!

Whisk until combined and frothy

Mix in the NUTS!

Fresh from the oven

Like I said, easy as pie


Buttercup’s Bourbon Pecan Pie

Hello, pie lovers! I hope that by now you have mastered your pie pastry skills and are prepared to impress your Thanksgiving guests with your mad pie skillz. If not, well, you best get crackin’.

I am nuts about pecans, as proven by my Magical Mystery Pecan Pie and Praline Pecan Pumpkin Pie, so it was only natural that I would whip up another nutty pie before the big feast. (Spoiler alert: Sweet Potato Souffle Pie is next on my list.)

Being a fan of bourbon, I was immediately attracted to this Bourbon Pecan Pie recipe by the butter-lovin’ Paula Deen. Of course I had to jazz it up a bit and make it my own. More nuts! More spice! More baking time because it was not even close to being set in the time Paula recommended! I find that a lot with pie recipes, which is very annoying. Aren’t you glad you have me to save you from pie-tastrophes?

Buttercup’s Bourbon Pecan Pie

1 cup sugar
3 tbs butter, melted
½ cup dark corn syrup
3 eggs, beaten
2 cups pecan halves
½ tsp fresh grated nutmeg
¼ tsp fresh cracked black pepper (about 4-5 turns of the grinder)
dash salt
1 tsp pure vanilla extract
2 tbs good bourbon (I used Blanton’s, Knob Creek or Basil Hayden’s are also good)
1 9-inch pie pastry, unbaked

Preheat oven to 375°
Stir together sugar, salt, and melted butter in a large bowl. Add the corn syrup and eggs, mix well. Stir in bourbon, vanilla, nutmeg, and pepper. Add pecans and stir until combined. Pour mixture into unbaked pie shell and place on cookie sheet. Bake for 10 minutes on the lowest rack. Move pie to middle rack and lower temperature to 350°. Bake for an additional 45 minutes or until pie is set. Cool on a wire rack.

Look at the pretty pictures for inspiration.

Assemble your ingredients before you start measuring and mixing

I present my perfect pie pastry. Superior to Pillsbury and no lard!

Mix the sugar, salt, and melted butter until it looks like this

Mmm... Bourbon. Use only good quality bourbon if you want a good quality pie

Freshly grated nutmeg is so much better than the stuff in jars

Stir in the pecans after combining the rest of the ingredients

Carefully pour filling into your prepared pie shell

Who's ready to get baked?

Fresh from the oven and baked with lovin'

Happiness is the perfect slice and pie bokeh

Bring on the Pecans

We are moments away from the autumnal equinox and although it is still hot and humid in Florida, the craving for all things pumpkin spice and pecan is strong. I am not quite ready to jump into my plethora of pumpkin recipes (give me a few weeks), but I have already gone nutty for pecan pie.

Well, not just any pecan pie. I have more than a handful of recipes I plan on trying over the next few months, but I could not wait to try my own version of Paula Deen’s Mystery Pecan Pie. What’s the big mystery, you ask? Cream cheese! I do love me some cream cheese. Cream cheese makes everything better.

But I have to point out the lack of butter in this recipe. Wha-hat? No, BUTTAH? I know, right? A Paula Deen recipe without butter. She must be losing it. I almost lost it, but then I remembered that there was a whole stick of butter in my pie pastry (yes, in just the bottom crust), so I felt a whole lot butter, er, I mean better. Phew! But just the idea that there is a Paula Deen recipe that doesn’t call for even a bit of butter is baffling, don’t you think?

Anyway, I’ve adapted her recipe to take it to my level of awesome. Trust me. My pastry was already prepared, so this was super easy to assemble. I made it the day before the FSU-Oklahoma Tailgate party and it was a winner, unlike the FSU Seminoles. Oh, well. At least my USF Bulls beat the crap out of the other Tallahassee school, FAMU. Woohoo!

I’d make this pie again, for sure. I may try to leave out the dreaded light corn syrup next time. We’ll see. It’s all about experimentation on My Piary.

Magical Mystery Pecan Pie

1 9″ deep dish pie pastry, unbaked
1 8 oz. package cream cheese, room temperature
1 egg
1/3 cup powdered sugar
1 tsp. vanilla
¼ tsp. salt
¼ tsp. nutmeg
1¼ cups chopped pecans

3 eggs, beaten
½ cup light corn syrup
½ cup light brown sugar
1 tsp. vanilla

Use a hand-mixer to blend together cream cheese, 1 egg, powdered sugar, vanilla, salt, and nutmeg until smooth. Spread into bottom of unbaked pie pastry and top with chopped pecans.

Mix all topping ingredients together and pour on top of pecans. Bake at 350° for 40-45 minutes, or until crust is golden and top of pie is puffy.

Cool on wire rack. Can be served at room temperature or refrigerated overnight.

Look at pretty pictures now? Yes, please!

Always assemble your ingredients before cracking the first egg; you don't want to forget anything

I prefer chopping nuts by hand, but you can use a mini food processor or nut-chopper, if you wish

Ah, the magical mystery part of the pie tour. Mmm.... Cream cheese!

All of my pies are baked with love. It's the love that makes it awesome!

Look at the pretty pecans! Yeah, don't bother doing this, mkay? Why? Well....

That's why. Yeah, I forgot about pouring on the topping and making a pecan mess

It comes out of the oven looking awfully pretty, though, and darn tasty!