Pecan Pie 9"

The whole grain crust actually held up beautifully under the filling, which is unusual for a pecan pie. The Hudson Valley maple syrup gives it a deep, nuanced sweetness that's not cloying.

I was skeptical about maple syrup in a pecan pie, but it adds a deeper, more complex sweetness than corn syrup. The filling is perfectly set, and the crust has a nice nuttiness from the whole grains. A real hit at our Thanksgiving dinner.

The wholegrain crust held up beautifully even after reheating, and the filling wasn’t cloyingly sweet like most store-bought pecan pies. It’s the kind of slice you eat slowly, savoring the maple and nutty texture.