Description
This classic Maple Pecan Pie combines the rich, buttery flavors of pecans with the natural sweetness of maple syrup, offering a delightful twist on a traditional dessert. Perfectly baked in a flaky pie crust, this pie is an irresistible treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 (9-inch) store-bought or homemade pie crust
Filling
- 1 cup maple syrup
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pecans, halved or chopped
Optional Ingredients
- 1 tablespoon all-purpose flour
- 1 cup toasted pecans
- Pinch of cinnamon or nutmeg
- 1 cup chocolate chips
Instructions
- Prepare Pie Crust: Roll out your store-bought or homemade pie crust into a 9-inch pie dish. Refrigerate the crust while preparing the filling to keep it firm.
- Make the Filling: In a large mixing bowl, whisk together maple syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Pecans: Gently fold the halved or chopped pecans into the filling mixture, ensuring even distribution throughout.
- Fill the Pie Crust: Pour the pecan filling evenly into the chilled pie crust.
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 50 to 60 minutes until the filling is set and the crust is golden brown. To prevent over-browning, you may cover the edges with foil if needed.
- Cool Before Serving: Remove the pie from the oven and transfer it to a wire rack. Let it cool for at least 2 hours to allow the filling to fully set before slicing and serving.
Notes
- For extra texture, add a tablespoon of all-purpose flour to the filling to help thicken it.
- Optional spices like cinnamon or nutmeg can enhance the warm flavors of the pie.
- To add richness, sprinkle toasted pecans or chocolate chips on top before baking or after cooling.
- Allow the pie to cool completely to ensure clean slices and a firm filling.
- Store leftovers covered in the refrigerator for up to 3 days.
