Maple Pecan Pie
Is it just us, or is pecan pie the most overlooked of the holiday desserts? Maybe it’s because even with the best intentions, the recipe always comes out of the oven sickly sweet and way too gloppy. Not so for this maple pecan pie: We swapped the usual corn syrup for maple syrup to add a rich, maple-y flavor that’s anything but cloying.
There are a few keys to nailing the “gooey but not gloppy texture.” One, we added a tablespoon of flour to the custard, which helps it thicken and set properly in the oven. Two, you’ll want to pull it from the oven at the opportune moment: It should be totally set around the edges, but still slightly jiggly in the center.
Serve it with softly whipped cream to really gild the lily.
1 prepared pie crust (store-bought or homemade)
6 tablespoons unsalted butter, melted and cooled slightly
½ cup packed dark brown sugar
1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
3 large eggs, at room temperature
1 cup pure maple syrup
2 cups pecans
Flaky salt, optional, for garnish
Whipped cream, optional, for serving
1. Par-Bake the Crust: On a lightly floured surface, roll out the pie dough into a ¼-inch-thick round. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Trim any excess dough so you have about 1 inch of overhang.
2. Tuck the excess dough under itself all around the edge of the pie plate, then crimp as desired. Dock the base all over with a fork and then refrigerate the dough for at least 30 minutes. Preheat the oven to 425°F.
3. Line the crust with a piece of parchment paper slightly larger than the size of the pie plate, and fill the pie with pie weights (see note) up to the top edge. Bake the pie crust until it barely starts to brown along the edge, 14 to 16 minutes. Remove the parchment and pie weights, and bake until the base is completely dry and the edges just begin to brown, about 5 minutes more. Cool completely. Reduce the oven temperature to 375°F.
4. Make the Filling: In a medium bowl, whisk the butter, sugar, flour, vanilla and salt to combine. Add the maple syrup and eggs and whisk to combine.
5. Spread the pecans into the bottom of the pie crust, then carefully pour in the filling. Bake until the pie appears set at the edges but is still ever so slightly wobbly in the center, 35 to 45 minutes. Sprinkle with flaky salt if using. Cool completely before slicing and serving at room temperature with whipped cream (if desired).
Note: If you don’t have pie weights, you can also use dried beans or granulated sugar when par-baking the crust in step 3.