Maple Pecan Pie

This Maple Pecan Pie has a deep rich flavor, from the brown sugar and maple syrup. Add a touch of bourbon to put this pie over the top.

Course Dessert

Cuisine American

Keyword holiday dessert, pecan pie, Pie

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 619kcal

Author Wendie

Equipment

9" deep dish

Ingredients

For the Pie Crust

1 ¼ cups all purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
½ cup chilled unsalted butter
6-7 tablespoons ice water

Pie Filling

6 tablespoons unsalted butter
1 cup dark brown sugar, packed
2/3 cup pure maple syrup
2 tablespoons bourbon optional
½ teaspoon salt
3 large eggs
¼ teaspoon vanilla
2 cups pecans chopped

Instructions

For The Crust

In a large bowl add flour, sugar, and salt. Add the cold butter and using your fingers or a pastry cutter blend until pea-sized pieces. Add ¼ cup ice water and mix with a spoon until the dough starts coming together.
Transfer the dough to a piece of plastic wrap. Flatten into a disc form, wrap it up and place in the refrigerator for at least 1 hour.
Remove the pie crust from the refrigerator and let sit for several minutes until able to roll out. Lightly flour a surface and roll out the dough to a 12-inch circle.
Transfer the crust to a 9-inch deep-dish pie dish. Crimp the excess crust around the edges. Place in the refrigerator until ready to use.

For the Filling

Preheat oven to 350 degrees.
If you want to toast the pecans heat a skillet on medium-low heat, add the pecans, and toast until fragrant about 5-6 minutes.
In a medium saucepan over medium heat, melt the butter. Add in the brown sugar and maple syrup and bourbon mix until smooth. Bring to a low simmer then remove from heat and let cool 25-30 minutes.
Whisk in eggs, salt and vanilla until combined.
Add pecans to the pie crust and pour the syrup mixture over the pecans. Place pie on a baking sheet (to prevent any spillover) and place a piece of aluminum foil loosely over top and bake for 30 minutes. Remove foil and bake another 20 minutes until the edges are golden brown and the center is set. (you want the center to still be a little jiggly but not liquid)
Remove from oven and cool completely transfer into the refrigerator. When ready to serve let come to room temp for about 20 minutes before cutting
Serve with ice cream or whipped topping.

Notes

Use real pure maple syrup.

Place pecan pie in the center of the oven for even baking, if the crust is getting too brown place a piece of aluminum foil loosely over the pie..

Cut the cold butter into small pieces, it's much easier to work it into the flour.

If you don't want to make your own crust just grab a premade 9” deep dish pie crust (I like Marie Callenders).

Storage: cover with plastic wrap and a piece of aluminum foil before storing in the fridge for up to 3 days. If just a piece or two, store in an airtight container.

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