Pecan Pie with Maple Syrup
A rich and naturally sweetened pecan pie with a deep maple flavor, perfect for holiday gatherings.
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing Bowls
- Whisk
- pie crust shield
Ingredients
Crust
- 1 Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts) freeze the 2nd half for later use
- 1 large egg beaten with 1 Tablespoon milk or water (optional egg wash)
Filling
- 2.5 cups shelled pecans (pecan halves)
- 5 Tbsp unsalted butter melted and slightly cooled
- 0.5 cup packed light or dark brown sugar
- 1 Tbsp all-purpose flour
- 2 tsp pure vanilla extract
- 0.5 tsp salt
- 3 large eggs at room temperature
- 1 cup pure maple syrup
- flaky sea salt for sprinkling
- Homemade Whipped Cream optional, for topping
Instructions
- Prepare the pie crust or butter pie crust through step 5.
- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges and brush with egg wash. Chill for 20 minutes in the refrigerator or freezer.
- Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
- Carefully spread pecans evenly inside warm pie crust. Set aside.
- Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
- Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly.
- Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
- Slice and serve pie at room temperature. Top with whipped cream, if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
This pie is best served at room temperature. The maple syrup adds a deeper flavor compared to traditional corn syrup.