Maple Pecan Pie

Maple pecan pie is a custard-filled tart with pecans and a buttery crust, sweetened with maple syrup instead of corn syrup. The filling stays creamy and soft inside while the pecans toast slightly during baking. A cooled pie slices cleanly and tastes best at room temperature.

Ingredients for Maple Pecan Pie

All-purpose flour forms the crust structure. Butter makes it flaky and rich. Salt seasons both crust and filling. Ice water hydrates the dough without warming it. Pecans stay tender and absorb the custard as it bakes. Eggs bind the filling and set it to a soft custard. Maple syrup is the primary sweetener, giving deep flavor. Brown sugar adds body and prevents the filling from being too thin. Vanilla extract rounds out the maple taste. Cinnamon echoes the warmth of maple.

Why This Maple Pecan Pie Works

Maple syrup has less sugar than corn syrup, so brown sugar is added to give the filling the right consistency and prevent it from staying too loose when baked. The eggs cook into a soft custard rather than a firm gel, which keeps the pie tender and creamy.

The crust is made with cold butter cut into flour, so the butter stays in small pieces as you roll it out. When the pie bakes, these pieces melt and create steam pockets that make the crust flaky. The pecans toast lightly in the filling without burning because they are partially submerged in custard.

Mistakes To Avoid

Warm butter in the crust dough makes the pastry tough and dense instead of flaky. Cut the butter into small, cold pieces and work quickly so it stays cold as you mix.

Filling that looks jiggly in the center at the edge of done time will continue to cook as the pie cools. The center should barely jiggle when you shake the pan gently, not slosh.

Slicing a warm pie tears the crust and makes the filling smear. Cool the pie to room temperature so the custard sets firm enough to cut cleanly.

Overmixing the filling after adding eggs makes it thick and rubbery. Stir just until the eggs are combined and the color is uniform, then stop.

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Ingredients

• 1 1/4 cups (156 grams) all-purpose flour
• 1/2 cup (113 grams) cold unsalted butter, cut into small cubes
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water
• 2 cups pecan halves
• 3 large eggs
• 3/4 cup pure maple syrup
• 1/2 cup (100 grams) packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Step-by-step Instructions

1. Mix flour and 1/4 teaspoon salt in a bowl. Add cold butter cubes and cut them in with a pastry cutter or fork until the mixture looks like coarse sand with some pea-sized bits of butter still visible, about 2 minutes.
2. Add ice water 1 tablespoon at a time, stirring gently with a fork until the dough just comes together, about 3 to 4 tablespoons total. Do not overwork it.
3. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour.
4. Heat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to a 12-inch round about 1/8 inch thick. Transfer it to a 9-inch pie pan, trim the overhang to 1 inch, and fold the edge under, then crimp it with your fingers or a fork.
5. Arrange pecans in a single layer in the crust.
6. Whisk eggs in a bowl until the yolks and whites are combined, about 1 minute. Add maple syrup, brown sugar, melted butter, vanilla, cinnamon, and 1/4 teaspoon salt. Stir until smooth and uniform, about 1 minute. Do not overbeat.
7. Pour the filling over the pecans, filling to about 1/4 inch from the rim.
8. Place the pie on the lower rack of the oven and bake at 350°F (175°C) for 50 to 55 minutes. The crust should be golden brown and the filling should jiggle only slightly in the very center when you gently shake the pan. The internal temperature at the center should be 175°F (79°C).
9. Cool the pie on a wire rack to room temperature, at least 3 hours, before slicing.