Maple Pecan Pie
This delightful Maple Pecan Pie features a rich blend of maple syrup and toasted pecans, making it a perfect treat for family gatherings and autumn celebrations.
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.