Yes, Monday is Pi Day. A day in celebration of the number, that is – March 14, or 3/14, is for obvious reasons the day they chose to commemorate π (pi), a mathematical constant whose value is the ratio of a circle’s circumference to its diameter; 3.141592…. remember that from school? Me neither.
Since I’m far more motivated by food than math, I’ll choose to add an E and celebrate pie day, the day on which we celebrate all things baked in a crust – quiche, tarts, hand pies and all sorts of sweet and savory fillings in a homemade pie shell. Pies remind me, not surprisingly, of my grandma – a pro at turning out perfect pastry from scratch. Her specialty was butter tarts – a Canadian thing – pecan pie bears the closest resemblance, and is coincidentally an easy beginner recipe for those wanting to venture into the world of pie-baking who are unsure where to start. And who doesn’t adore pecan pie? This one is made with maple syrup – if you want a double whammy of maple, top with whipped cream sweetened with maple syrup. If you need a refresher on making pastry from scratch, you’ll find one here.
Maple Pecan Pie
1 cup dark brown sugar
3/4 cup pure maple syrup
3 large eggs
1/4 cup melted butter
1 tsp. vanilla
1/4 tsp. salt
1 cup pecan pieces
9” unbaked pie shell
Preheat the oven to 350F. In a large bowl, whisk together the brown sugar, maple syrup, eggs, butter, vanilla and salt. Stir in the pecans.
Pour into a 9” unbaked pie shell and bake for 45 minutes, until just set. Cool completely before slicing.
Photo credit: istockphoto/msheldrake