There’s something truly magical about gathering family around the table for a shared meal, isn’t there? I still remember the first time I made this Maple Pecan Pie for a family get-together. The moment I unveiled the pie, with its inviting aroma of toasted pecans and rich maple syrup wafting through the air, everyone was hooked. It was an instant classic, the kind that quickly earns its place in family lore and makes you the honorary dessert maker for future gatherings.
This pie isn’t just a dessert; it’s a celebration of flavors that blend perfectly with the coziness of fall. Pecans have always been a staple in our family, from topping off salads to starring in sweet treats. But when you mix those crunchy nuts with the sweet, earthy essence of maple syrup, you create a symphony of flavors that hits all the right notes. It’s one of those recipes that feels like a warm hug, bringing comfort and joy with every bite. Plus, the delight of serving it with a generous scoop of vanilla ice cream is the cherry on top—literally!
Making this Maple Pecan Pie is reminiscent of my grandmother’s kitchen, where the rolling pin was always at the ready, and the aroma of baked goods filled every corner. I’ve slightly adapted her recipe to include maple syrup, which adds a rich depth of flavor that regular sugar just can’t match. And let me tell you, the look on everyone’s faces when they take that first bite makes the time spent in the kitchen more than worth it. Trust me, once you try this pie, it’ll become a staple at your family gatherings too.
So, whether you’re planning a holiday feast or just looking to bring a little sweetness to your weekend, give this Maple Pecan Pie a try. It’s a simple recipe that delivers big on flavor, and I promise your family and friends will thank you. Now, let’s roll up our sleeves and get baking!
How to Make Maple Pecan Pie
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Ingredients:
- 2 cups chopped pecans (toasted, if desired)
- 6 tablespoons unsalted butter (cut into pieces)
- 1 tablespoon granulated sugar
- 1/4 teaspoon maple extract OR 1 teaspoon vanilla extract
- 1/4 cup ice water (plus more, if needed)
- 1 1/4 cups all-purpose flour (plus more for rolling out the dough)
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 2/3 cup pure maple syrup
- 1/2 cup chilled unsalted butter (cut into small cubes)
- 1/2 teaspoon salt
- 3 large eggs
- Flaky finishing salt
- Tillamook Old Fashioned Vanilla Ice Cream
- Non-stick baking spray
Directions:
- Start with the crust. In a bowl, combine the flour, granulated sugar, and salt. Add the chilled butter cubes and mix until the texture resembles coarse crumbs.
- Add the ice water gradually, stirring with a spoon until the dough just comes together. If it’s still dry, sprinkle a bit more water.
- Shape the dough into a disc, wrap it in plastic, and chill in the fridge for an hour to firm up.
- As the dough chills, prepare the filling. Preheat your oven to 350°F. Melt 6 tablespoons of butter in a saucepan over medium heat. Stir in the brown sugar and maple syrup until the mixture is smooth.
- Let the syrup mixture cool for about 15 minutes, then whisk in the eggs, salt, and your choice of extract (maple or vanilla).
- Roll the chilled dough on a floured surface into a circle about 12-13 inches wide. Transfer it to a 9-inch pie dish, trimming any excess.
- Place the pecans in the crust, then pour the syrup mixture over them, making sure they are evenly distributed.
- Cover the pie loosely with foil sprayed with non-stick spray. Bake for 30 minutes, uncover, and bake for an additional 15-25 minutes until the center is just set.
- Once done, sprinkle flaky salt on top. Allow the pie to cool completely before refrigerating. Serve at room temperature with a scoop of ice cream.
Creative Substitutions to Suit Your Taste
Out of maple syrup? You can substitute with honey or agave syrup for a different sweetness profile. If pecans aren’t your favorite, try walnuts for a slightly different nutty flavor. And if you’re all out of vanilla extract, almond extract offers a delightful twist.
Best Ways to Store Maple Pecan Pie Leftover
Keep your Maple Pecan Pie fresh by wrapping it tightly with plastic wrap or foil and storing it in the refrigerator for up to four days. For longer storage, slice the pie and freeze individual pieces, making it easy to grab a slice whenever the craving hits. Thaw before serving.
Perfect Pairings for Maple Pecan Pie
This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For drinks, consider a glass of milk, a warm cup of coffee, or even a splash of bourbon for adults. Add a sprinkle of cinnamon on top for an extra touch of flavor.
Pro Tips for the Perfect Maple Pecan Pie
Ensure the pie crust is well-chilled before rolling to make handling easier. Toast the pecans for a deeper nutty flavor. If the crust begins to brown too quickly during baking, shield it with a pie crust guard or foil. These little tweaks can make a big difference in texture and taste.
Adding a Seasonal Spin to Maple Pecan Pie
Come spring, consider adding a layer of fresh berries beneath the pecans for a burst of color and flavor. In winter, a touch of orange zest in the filling can bring a bright, citrusy note. Experiment with what’s in season to keep this pie fresh and exciting all year round.
FAQs:
Can I use a store-bought crust?
Absolutely! A store-bought pie crust can save time and still taste delicious. Just follow the package instructions for pre-baking if required. You can still follow the filling and baking process to get that homemade taste with a little shortcut.
How can I tell when the pie is done?
The pie is done when the filling is set but still slightly jiggly in the center. It will continue to firm up as it cools. Keep an eye on the crust; if it browns too quickly, cover it with foil to prevent burning.
What if I don’t have maple syrup?
If you’re out of maple syrup, you can substitute with equal parts of honey or agave syrup. Each has its own unique flavor, so it will slightly alter the taste but still result in a delightful pie.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Once the pie has cooled, cover it and refrigerate. Bring the pie to room temperature before serving to ensure the best texture and flavor.
How should I toast pecans?
Toasting pecans is simple. Spread them on a baking sheet and bake in a preheated oven at 350°F for about 8-10 minutes, stirring halfway through. This enhances their flavor and adds extra crunch to your pie.
Is this pie suitable for freezing?
Yes, the pie can be frozen. Wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and bring it to room temperature before serving.
Maple Pecan Pie
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour (plus more for rolling out)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (chilled and cut into pieces)
- 1/4 cup ice water (plus more if needed)
For the Filling:
- 2 cups chopped pecans (toasted if desired)
- 6 tablespoons unsalted butter (for filling)
- 1 cup packed light brown sugar
- 2/3 cup pure maple syrup
- 3 large eggs
- 1/4 teaspoon maple extract (or 1 teaspoon vanilla extract)
- 1/2 teaspoon salt
Instructions
For the Crust:
- In a large mixing bowl, combine the flour, sugar, and salt. Blend in the chilled butter until the mixture looks crumbly.
- Add in the ice water, and gently mix until it starts to form a dough. Add more water if needed.
- Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least one hour to firm up.
For the Filling:
- Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Then stir in the brown sugar and maple syrup until smooth.
- Remove from heat and allow the mixture to cool for about 15 minutes before whisking in eggs, salt, and maple extract.
- On a floured surface, roll out the pie crust to approximately 12-13 inches in diameter. Fit it into a 9-inch deep dish pie plate and trim the excess.
- Sprinkle the pecans evenly in the prepared pie crust and pour the syrup mixture over them, making sure they are well distributed.
- Loosely cover the pie with foil that has been sprayed with non-stick spray, and bake for about 30 minutes. Then remove the foil and continue baking for an additional 15-25 minutes until set with a slight jiggle in the center.
- Once baked, sprinkle with flaky salt and let the pie cool completely before chilling in the fridge. Serve at room temperature with a scoop of vanilla ice cream.
