By: EatingWell User
Even my sainted mother would approve
My sainted mother's recipe for Pecan Pie was basically from her 1945 Better Homes and Gardens cookbook, but she tweaked it over the years. The key difference in its texture was creaming the butter and sugar before adding the eggs and corn syrup, and it was an awesome Pecan Pie. But this recipe, with the pecans in the crust; the deep maple flavor; and the tang of the cherries, really lives up to the sub-head Pecan Pie grows up.
I chop the cherries and let them marinate in the liquor, which makes those flavor notes more intense. Dark rum is good; this time around I'm using Mezcal, which is a bit lighter, but the smell tells me it will complement the maple beautifully.
AND YOU MUST USE DARK AMBER MAPLE SYRUP! Otherwise, you've just got a plain old pecan pie in a better crust.
Pros: rich, intense, flavorful, depth of texture