Description
Indulge in a classic American dessert that celebrates the rich, woody sweetness of pure maple syrup paired with the satisfying crunch of toasted pecans. This recipe features a perfectly crisp, blind-baked butter crust that provides the ideal foundation for the decadent, amber-colored filling. It is a sophisticated, crowd-pleasing centerpiece perfect for autumn gatherings and holiday celebrations, offering a harmonious balance of flavors that elevates the traditional pecan pie experience without the use of corn syrup.
Ingredients
2 cups pecans, roughly chopped
1 cup pure grade A maple syrup
1/2 cup dark brown sugar, packed
1/4 cup butter, melted and cooled
3 large eggs, room temperature
1 tsp pure vanilla extract
1/2 tsp sea salt
1 prepared 9-inch pie crust
Instructions
Preheat oven to 375°F for the initial crust bake.
Fit pie dough into a 9-inch pie dish, line with parchment and baking weights, and bake for 15 minutes.
Whisk eggs in a large bowl until fully combined.
Stir in maple syrup, brown sugar, melted butter, vanilla extract, and sea salt.
Fold the pecans into the mixture until well coated.
Pour the filling into the partially baked crust.
Reduce the oven temperature to 350°F.
Bake for 40 minutes or until the center is set and the edges are golden brown.
Cool completely on a wire rack before slicing.
Notes
Ensure your butter is slightly cooled before adding to the eggs to prevent premature cooking of the yolks. Using dark brown sugar provides a deeper molasses flavor that complements the maple syrup better than light brown sugar. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg