Maple Pecan Pie

This maple pecan pie is a flavorful and cozy twist on the classic dessert. Brown sugar and maple syrup create a deep, rich flavor paired with toasted pecans and a buttery crust.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 506kcal

Author Allison Mattina

Ingredients

Pie crust (or use your favorite 9-inch deep dish unbaked pie crust):

1 ¼ cups all purpose flour plus more for rolling out the dough
1 tablespoon granulated sugar
½ teaspoon salt
½ cup chilled unsalted butter cut into small cubes
¼ cup ice water plus more, if needed

Filling:

6 tablespoons unsalted butter cut into pieces
1 cup packed light brown sugar
⅔ cup pure maple syrup
½ teaspoon salt
3 large eggs
¼ teaspoon maple extract OR 1 teaspoon vanilla extract
2 cups chopped pecans toasted, if desired*
non-stick baking spray
flaky finishing salt

For serving:

vanilla ice cream I love Tillamook

Instructions

Pie crust:

In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for 1 hour (or up to 2 days). Note: If you're planning on toasting your pecans, now would be the time to do it.
Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.

Filling:

Preheat oven to 350°F with a rack in the center to lower third of the oven. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
Add eggs, salt and extract to the syrup mixture, whisking until combined.
Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the very center of the pie is still a bit jiggly (like gelatin).
Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place on a wire rack to cool completely (several hours).

Notes

*Toasting pecans: I find that lightly toasting the pecans before adding them to the pie intensifies their flavor and crunch. Place 2 cups of pecan halves in a skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted (about 5-8 minutes). Watch them closely so they don't burn. Cool completely, then coarsely chop.

Serving and storage

Serve this pie at room temperature for the best texture. Leftovers should be refrigerated and brought to room temp before serving. The warmer the pie is the more gooey the filling will be. When cold the filling will be much firmer.

Nutrition