Maple Pecan Pie
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This Maple Pecan Pie brings together the rich, nutty goodness of pecans with the deep, comforting sweetness of pure maple syrup, creating a dessert that's perfect for cozy gatherings and special moments. With a flaky homemade crust and a sprinkle of sea salt, it's the kind of pie that feels like a warm hug from the kitchen!
Ingredients:
Crust:
Sore-bought or Homemade Pie Crust
Optional egg wash: 1 large egg, beaten with 1 tablespoon milk or water
Filling:
2 1/2 cups (250g) shelled pecans (pecan halves)
5 tablespoons (71g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 tablespoon (8g) all-purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup
Flaky sea salt for sprinkling
Optional: whipped cream for topping
Instructions:
Prepare the Crust:
Add a twist on this traditional dessert! Image Credit: Sally's Baking Recipes
Ingredients:
Crust:
Sore-bought or Homemade Pie Crust
Optional egg wash: 1 large egg, beaten with 1 tablespoon milk or water
Filling:
2 1/2 cups (250g) shelled pecans (pecan halves)
5 tablespoons (71g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 tablespoon (8g) all-purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup
Flaky sea salt for sprinkling
Optional: whipped cream for topping
Instructions:
Prepare the Crust:
- Follow the instructions to prepare your pie crust (or butter pie crust) up to step 5.
- Once chilled, adjust the oven rack to the lower third and preheat to 350°F (177°C).
- Roll out the chilled dough on a floured surface to a 12-inch circle. Carefully place it into a 9-inch pie dish, smoothing the dough with your fingers.
- Flute or crimp the edges of the pie crust and brush with the optional egg wash. Chill the crust in the fridge or freezer for 20 minutes (this helps prevent shrinking during baking).
- Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. After baking, carefully remove the parchment/foil and weights.
- Evenly spread the pecans inside the warm pie crust.
- In a large bowl, whisk the melted butter, brown sugar, and flour together until smooth. Add the vanilla extract, salt, eggs, and maple syrup, whisking until fully combined.
- Pour the filling mixture over the pecans in the crust.
- Bake for 40-50 minutes or until the top is lightly browned. After 20 minutes, place a pie crust shield on the pie to prevent overbrowning of the edges. If needed, tent the pie with aluminum foil.
- Remove the pie from the oven and sprinkle with flaky sea salt. Cool completely on a wire rack. The filling will set as it cools.
- Slice and serve the pie at room temperature. Top with whipped cream, if desired.
- Store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
- 1-5 Days Ahead: Combine all filling ingredients (except the pecans) a day in advance and refrigerate until you're ready to assemble the pie. You can also prepare the dough 1-5 days ahead and refrigerate it.
- Freezing: Bake the pie, allow it to cool, then wrap tightly in plastic wrap or foil and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and bring to room temperature before serving.
- You can also freeze the pie after adding the filling to the cooled blind-baked crust. Freeze for a few hours to set the filling, then wrap tightly in plastic wrap or foil and freeze for up to 1 month. When ready to bake, bake for an additional 20 minutes.
- Freezing Extra Dough: Freeze leftover pie dough for up to 3 months. Thaw overnight in the fridge before using.
- Egg Wash: For a golden, shiny crust, brush with the optional egg wash as directed.
- Cornstarch Substitute: 2 teaspoons of cornstarch can be used in place of 1 tablespoon of flour.
- Maple Syrup: Use pure maple syrup (not breakfast syrup) for the best flavor. Any variety, from golden to dark amber, will work.
- Pie Dish: A glass pie dish is recommended so you can monitor the crust as it bakes.
- Room Temperature Eggs: Make sure the eggs are at room temperature to avoid clumping when mixing with the melted butter.
- Bourbon Twist: For added depth of flavor, add 2 tablespoons of bourbon to the filling, reducing the maple syrup by 2 tablespoons (use 3/4 cup + 2 tablespoons of maple syrup). Mix the bourbon with the maple syrup before adding to the filling.
