Maple Toasted Pecan Crème Pie

I think at this point I can call myself an accomplished baker. I’ve posted over 200 recipes in the last year, and that’s only what I’ve made in the last year. However, this was one of the most difficult recipes I have ever made. The first time I made this recipe it turned into a pile of sticky goo so I had to make it a second time! I have no idea why since I followed the directions to the letter, but it just didn’t work the first time around. The second time it was fine but I still don’t know what I did differently.This was a SUPER yummy pie! I’m planning to revise the directions/ingredients in the future to make it more user friendly. However, if you’re feeling adventurous you might want to try this recipe. Make sure you have extra Maple syrup on hand in case you need to make this more than once.I used Trader Joe’s Bourbon Barrel Aged Maple Syrup for this recipe. It provides the finished product with a light, yet super maply flavor. It pairs perfectly with toasted pecans sprinkled throughout the pie and all over the top. The finishing touch is the fresh whipped cream, it is the perfect light compliment to the rest of the pie.[amd-yrecipe-recipe:138]Source: Adapted from – Food Network Magazine, November 2015