Freshly grated ginger adds a little punch to this Southern classic. There are literally hundreds of pecan pie variations out there, but I think this one really stands out. If you’re good at making your own pastry crust and you have the time, then go for it.
¼ cup half and half
½ cup maple syrup
½ cup brown sugar
½ teaspoon freshly grated ginger
2 tablespoon melted butter
1 cup pecans, chopped
1 ready-made frozen pie crust, thawed
Preheat oven to 325°F. Gently press the piecrust into a glass or ceramic pie plate.
Whisk half & half, syrup, sugar, eggs, ginger and butter together until well blended. Stir in the pecans and pour the mix into crust. Bake for 40–45 minutes until the whole thing is golden brown and irresistible.