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Is it just us, or is pecan pie the most overlooked of the holiday desserts? Maybe it’s because even with the best intentions, the recipe always comes out of the oven sickly sweet and way too gloppy. Not so for this maple pecan pie: We swapped the usual corn syrup for maple syrup to add a rich, maple-y flavor that’s anything but cloying.
There are a few keys to nailing the “gooey but not gloppy texture.” One, we added a tablespoon of flour to the custard, which helps it thicken and set properly in the oven. Two, you’ll want to pull it from the oven at the opportune moment: It should be totally set around the edges, but still slightly jiggly in the center.
Serve it with softly whipped cream to really gild the lily.
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