Maple Pecan Pie
Why This Recipe Works
To create a not-too-sweet pecan pie recipe with a smooth-textured, curdleproof filling and a properly baked bottom crust, we used a combination of dark brown sugar and light corn syrup for a classic praline flavor. To prevent a soggy bottom crust for our pecan pie recipe, we heated the filling and added it to a hot prebaked crust. To prevent curdling, we cooked the pie in a slow oven until almost done, then allowed residual heat to finish the baking.