Go Back

Maple Pecan Pie

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8 servings

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie weights or dried beans
  • Parchment paper
  • Kitchen scale (optional)

Ingredients
  

  • 1¼ cups whole wheat pastry flour or all-purpose flour
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter cold, cubed, or vegan butter alternative
  • 3-4 tablespoons ice water
  • 3 large eggs room temperature
  • 1 cup pure maple syrup Grade A Dark Robust or Grade A Amber Rich preferred
  • 2 tablespoons unsalted butter melted and cooled slightly
  • 1 teaspoon pure vanilla extract alcohol-free preferred
  • ¼ teaspoon salt
  • 1½ cups pecan halves organic preferred, lightly toasted

Instructions
 

  • In a large mixing bowl, whisk together flour and salt. Add cold butter cubes and use your fingers or a pastry cutter to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  • Sprinkle 3 tablespoons ice water over mixture and gently stir with a fork. Add additional water 1 teaspoon at a time until dough just comes together when pressed. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Roll chilled dough on floured surface into 12-inch circle. Transfer to 9-inch pie dish, trim edges leaving 1-inch overhang, and crimp decoratively. Refrigerate while preparing filling.
  • Preheat oven to 375°F (190°C). Line pie crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.
  • In a large bowl, whisk eggs until smooth. Add maple syrup, melted butter, vanilla extract, and salt, whisking until well combined and no streaks remain.
  • Arrange pecan halves in an even layer in the partially baked crust. Pour maple mixture over pecans, ensuring even distribution. Gently tap pie dish to release air bubbles.
  • Reduce oven temperature to 350°F (175°C). Bake pie for 35-40 minutes until center is just set but still slightly jiggly when gently shaken. The filling should not be completely firm as it will continue cooking from residual heat.
  • Cool completely on wire rack for at least 3 hours before slicing. The filling will firm up as it cools to room temperature.

Notes

MAPLE SYRUP GRADES:
Grade A Dark Robust provides the deepest maple flavor, while Grade A Amber Rich offers a more delicate taste. Avoid artificial maple-flavored syrups.
VISUAL DONENESS CUES:
The pie is done when the center jiggles slightly like set custard when gently shaken, and the top appears set but not puffed. Overbaking will result in a rubbery texture.
MAKE-AHEAD:
Pie can be made 1 day ahead and stored covered at room temperature. Crust can be prepared up to 2 days in advance and refrigerated, or frozen for up to 1 month.
STORAGE:
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
TROUBLESHOOTING:
If crust edges brown too quickly, cover with foil strips. If filling cracks, it was overbaked but still edible. For clean slices, use a sharp knife wiped clean between cuts.

shelfrecipes.com