Ingredients
- 250 g all-purpose flour
- 150 g unsalted butter, cold and cubed
- 50 g granulated sugar
- 1/2 teaspoon salt
- 1 to 2 tablespoons cold water
- 200 g pecans, halved
- 150 g brown sugar
- 3 large eggs
- 120 ml maple syrup
- 60 g unsalted butter, melted
- 1 teaspoon vanilla extract
Directions
Preheat oven to 175°C (350°F).
In a large bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, until the dough just comes together.
Roll the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
On a lightly floured surface, roll the dough to fit a 23 cm (9-inch) pie pan.
Press the dough into the pan and trim the excess edges.
In a medium bowl, whisk together eggs, brown sugar, maple syrup, melted butter, vanilla extract, and a pinch of salt until smooth.
Arrange pecans evenly over the bottom of the pie crust.
Pour the maple sugar mixture over the pecans.
Bake for 45-50 minutes, or until the filling is set and the top is golden brown.
Cover the edges with foil if they brown too quickly during baking.
Let the pie cool at room temperature for at least 2 hours before slicing.
Drizzle with additional warm brown sugar syrup, if desired, before serving.
Frequently Asked Questions
How far in advance can I make this Maple Pecan Pie?
This pie is excellent for making ahead! You can prepare the entire Maple Pecan Pie up to 2 days in advance. Store it loosely covered at room temperature for the best flavor and texture, or refrigerate if your kitchen is very warm.
Can I substitute the maple syrup in this recipe?
While the recipe relies on maple syrup for its signature flavor, you can substitute it with an equal amount of dark corn syrup if necessary. However, to maintain a rich flavor profile, consider adding 1 teaspoon of pure vanilla extract to compensate for the missing maple notes.
What is the best way to prevent the pecan pie filling from becoming runny?
Ensuring your eggs are properly incorporated and that you bake the pie until the center is just set (a slight jiggle is okay) is crucial. Bake at the specified 175°C (350°F) for the full 50 minutes, and allow the pie to cool completely on a wire rack before slicing to firm up the brown sugar syrup.
