Maple Pecan Pie
A nutty, naturally sweetened pecan pie made with pure maple syrup for a healthier twist. Packed with protein, fiber, and good fats, this pie is easy to make, satisfying, and perfect for everyday desserts or special occasions.
Equipment
- 1 × 9-inch pie dish
- 1 × Rolling pin
- 1 × Pastry brush
- 1 × Mixing Bowl
- 1 × Whisk
- Pie weights or dried beans
- 1 × pie crust shield (or aluminum foil)
- Cooling Rack
- Piping bag and tip (optional, for whipped cream)
Ingredients
For the Crust:
- 1 batch homemade pie crust or all-butter pie crust enough for top and bottom crust
- 1 large egg for optional egg wash
- 1 Tablespoon milk or water for optional egg wash
For the Filling:
- 2 ½ cups 250 g pecan halves, shelled
- 5 Tablespoons 71 g unsalted butter, melted and slightly cooled
- ½ cup 100 g packed light or dark brown sugar
- 1 Tablespoon 8 g all-purpose flour (or 2 tsp cornstarch)
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 large eggs at room temperature
- 1 cup 240 ml pure maple syrup
- Flaky sea salt for sprinkling
- Optional: Homemade whipped cream for topping
Instructions
- Prepare the Pie Crust: Start by choosing your preferred pie crust, either homemade or an all-butter variety. If making from scratch, roll out the dough into a flat disc and chill it in the refrigerator for at least an hour. Chilling prevents shrinking and ensures a crisp texture after baking. If using store-bought, let it come to a workable temperature.
- Preheat the Oven: Position your oven rack in the lower third of the oven. Preheat the oven to 350°F (177°C) to ensure even heat distribution. This positioning helps the bottom crust cook thoroughly without burning the edges.
- Roll Out the Chilled Dough: On a lightly floured surface, roll out one disc of the chilled pie dough into a 12-inch circle. Rotate the dough a quarter turn after every few rolls to maintain an even thickness. Aim for a uniform thickness of about ⅛ inch for the perfect crust that is tender yet crisp.
- Line the Pie Dish: Carefully transfer the rolled dough into a 9-inch pie dish. Gently press the dough into the bottom and sides, ensuring there are no air pockets. Trim any excess dough, leaving about a ½-inch overhang. Fold under and flute or crimp the edges to create a decorative finish. For extra golden edges, brush lightly with the optional egg wash (1 beaten egg + 1 Tbsp milk or water).
- Chill the Crust Before Baking: Place the prepared crust in the refrigerator or freezer for 20 minutes. Chilling helps the dough hold its shape during baking and prevents shrinking.
- Blind Bake the Pie Crust: Line the chilled crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. This process ensures a crisp, fully cooked bottom crust before adding the filling. Carefully lift out the parchment and weights after baking.
- Prepare the Pecans: While the crust bakes, roughly arrange 2 ½ cups of pecan halves evenly inside the warm, baked crust. This helps create a consistent nut layer and prevents floating when the filling is poured in.
- Make the Maple Filling: In a large mixing bowl, whisk together 5 Tbsp melted butter, ½ cup brown sugar, and 1 Tbsp flour (or 2 tsp cornstarch) until thick and smooth. Add 2 tsp vanilla extract, ½ tsp salt, and 3 room-temperature eggs, whisking continuously. Finally, pour in 1 cup pure maple syrup and blend until fully incorporated. The mixture should be slightly thick but pourable.
- Assemble the Pie: Slowly pour the prepared maple filling over the arranged pecans, ensuring even coverage. Gently tap the pie dish on the counter to release any air bubbles and settle the filling around the nuts.
- Bake the Pie: Place the pie in the preheated oven and bake for 40–50 minutes.After the first 20 minutes, cover the edges with a pie crust shield or tent with aluminum foil to prevent over-browning. The top should become lightly golden, and the center may jiggle slightly—it will set as it cools.
- Cool the Pie: Remove the baked pie from the oven and sprinkle a pinch of flaky sea salt on top to enhance flavor. Transfer the pie to a wire rack and allow it to cool completely. Cooling is crucial, as the filling thickens and achieves the perfect sliceable consistency.
- Serve and Store: Once cooled, slice the pie into portions and serve at room temperature. Optionally, top with homemade whipped cream using a piping bag for an elegant presentation. Leftover pie can be stored at room temperature for 1–2 days or refrigerated for 4–5 days, tightly covered.
Notes
- Crust Tips: Chill the dough thoroughly before rolling to prevent shrinking and ensure a flaky crust. Blind-baking is essential for a crisp bottom layer.
- Maple Syrup: Always use pure maple syrup, not imitation “pancake syrup,” for the best natural sweetness and flavor depth.
- Room Temperature Eggs: Cold eggs can solidify butter when mixed, creating lumps; always let eggs reach room temperature.
- Make-Ahead Options: You can prepare filling a day ahead (without pecans) and keep chilled until ready to assemble.
- Optional Additions: Add 2 Tbsp bourbon to the filling for a richer flavor; reduce maple syrup accordingly.
- Topping Ideas: Whipped cream, vanilla ice cream, or a sprinkle of cinnamon pairs beautifully with this pie.
- Freezing: The pie can b
