Maple Pecan Pie at home
- Yield 8
- Prep 30 minutes
- Cook 55 minutes
- Total 25 minutes
Maple Pecan Pie at home is a dessert recipe on Avoteb. The yield on the card is 8. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 (9-inch) unbaked pie crust, homemade or store-bought
- 4 large eggs, room temperature
- 1 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 2 1/2 cups (one 10-ounce bag) pecan halves
Method
Warm oven to 350°F and place a rack in the center of the oven. If using a homemade pie crust, prepare it in a 9-inch pie dish and keep it chilled while you make the filling.
Toast the pecans. (skippable but highly recommended.) Spread the pecan halves on a baking sheet and toast for 8–10 minutes, until fragrant and lightly darkened. Let cool slightly.
Prepare the filling. In a large mixing bowl, whisk the eggs until smooth. Tip in the maple syrup, brown sugar, cornstarch, vanilla, salt, and cinnamon, and whisk until fully combined. Slowly whisk in the melted butter until incorporated.
Tip in the pecans. Fold the pecan halves into the filling until evenly coated.
Assemble. Tip the filling into the prepared pie crust. If you’d like, arrange a few extra pecans on top for a decorative finish.
Roast Set the pie dish on a baking sheet to catch any drips. Roast for 50–65 minutes, or until the pie is done. If the crust begins browning too quickly, loosely tent the edges with foil during the bake. The center of the pie should register 200°F on an instant-read thermometer, and the filling should appear puffed and lightly caramelized with a gentle, set-Jell-O-like-jiggle (not loose or wavy). It will settle as it cools. If the center looks very wobbly after 50 minutes, continue baking in 5-
Cool. Move the pie to a wire rack and let it cool completely at room temperature for at least 2–3 hours, then refrigerate for at least 3 hours until chilled.
Plate Slice and serve the pie on its own, or top with whipped cream or vanilla ice cream. Store leftovers covered at room temperature for 1–2 days or refrigerated for 4–5 days.
