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Maple Pecan Pie

Maple Pecan Pie

A rich and cozy dessert combining brown sugar, maple syrup, and toasted pecans in a buttery crust for a deep, flavorful twist on classic pecan pie.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course baking, Dessert
Cuisine American
Servings 10 people
Calories 506 kcal

Equipment

  • 1 large bowl
  • 1 pie plate 9-inch deep dish
  • 1 saucepan
  • 1 skillet for toasting pecans
  • 1 oven
  • 1 wooden spoon or spatula
  • 1 whisk
  • 1 plastic wrap

Ingredients
  

  • 1 1/4 cups all-purpose flour plus more for rolling
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup chilled unsalted butter cubed
  • 1/4 cup ice water plus more if needed
  • 6 tablespoons unsalted butter cut into pieces
  • 1 cup packed light brown sugar
  • 2/3 cup pure maple syrup
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/4 teaspoon maple extract OR 1 teaspoon vanilla extract
  • 2 cups chopped pecans toasted if desired
  • non-stick baking spray
  • flaky finishing salt
  • Vanilla ice cream for serving optional

Instructions
 

  • Combine flour, sugar, and salt in a large bowl. Cut in chilled butter until pea-sized pieces form.
  • Add 1/4 cup ice water and mix until dough starts to come together, adding more water if necessary.
  • Form dough into a disc, wrap in plastic wrap, smooth edges, and refrigerate for 1 hour or up to 2 days.
  • Roll dough on a floured surface into a 12-13 inch circle and place in a lightly sprayed 9-inch pie plate.
  • Trim and crimp edges, then refrigerate crust for 20 minutes while preparing filling.
  • Preheat oven to 350°F with a rack in the center to lower third.
  • Melt butter in a saucepan over medium heat. Add brown sugar and maple syrup, whisk until smooth and simmer gently.
  • Remove from heat and cool mixture in a bowl for 15 minutes.
  • Whisk in eggs, salt, and extract until fully combined.
  • Sprinkle chopped, toasted pecans evenly in the bottom of the pie crust.
  • Pour syrup mixture over pecans, rearranging if needed.
  • Spray foil lightly with non-stick spray and cover pie with foil.
  • Bake for 30 minutes covered, then remove foil and bake another 15-25 minutes until edges are set and center is slightly jiggly.
  • Sprinkle flaky finishing salt on top and cool pie completely on a wire rack before serving.
  • Serve at room temperature with vanilla ice cream if desired.

Notes

  • Toast pecans lightly in a skillet over medium heat for deeper flavor.
  • Serve pie at room temperature for best texture.
  • Store leftovers refrigerated and bring to room temperature before serving.
  • Filling firms when cold and is gooier when warm.