Maple Pecan Pie l Life, Love, and Sugar

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When you’re in search of a pecan pie made with out corn syrup, this Maple Pecan Pie is it. With a wealthy, decadent, and buttery pecan filling in a flaky pie crust, it’s the pie you didn’t know your vacation dessert desk was lacking. To not point out that it’s simple to make & can simply be made upfront!

Why You’ll Love This Pecan Pie With out Corn Syrup

• No corn syrup. When you’re in search of a pecan pie with out corn syrup, this maple pecan pie is it. It’s based mostly on my traditional pecan pie. The one actual distinction is the corn syrup being swapped for maple syrup. The feel and taste with the maple syrup are scrumptious and similar to the unique.
• Flaky, buttery crust. This maple pecan pie recipe begins with my selfmade pie crust. It’s flaky and made with all butter, which actually amplifies the buttery taste within the pecan pie itself.
• Wealthy, decadent taste. The maple syrup together with the darkish brown sugar and butter give this recipe a delightfully wealthy and sophisticated taste. It pairs so properly with the pecans and the buttery pie crust.
• Nice for making forward. This pie wants to relax for a minimum of 3 hours earlier than having fun with so it is a nice recipe to make a day or two upfront. It freezes effectively too!

For extra pecan pie variations, take a look at my pecan pie cheesecake, chocolate pecan pie, and caramel pecan pie.

Recipe Substances

Moreover the maple syrup and pecans, this recipe is made primarily with pantry staples. Scroll right down to the recipe card under for the measurements.

Crust

• All-purpose flour – Make sure to measure the flour appropriately.
• Salt
• Unsalted butter – Be sure that it’s very chilly and lower into 1/2-inch cubes. I like to recommend retaining it refrigerated and even popping it within the freezer to make sure it stays chilly.
• Ice water – It’s essential that the water may be very chilly, like a glass of chilly water with ice cubes. Protecting the butter chilly is essential to getting these butter bits within the crust. The little pockets of butter will soften in the course of the baking course of to offer you flakey layers.

Pie Filling

• Eggs – Eggs assist to agency up the filling. This recipe makes use of massive eggs, not medium or further massive.
• Maple syrup – The bottom of the filling. Use a great high quality one, since quite a lot of taste will come from the syrup.
• Darkish brown sugar – Gentle brown sugar will work however you gained’t get the identical wealthy taste.
• All-purpose flour – For somewhat thickening powder and texture.
• Vanilla extract
• Butter – Provides further richness to the filling.
• Salt – Helps improve the opposite flavors within the pie.
• Pecan halves

How To Make Maple Pecan Pie

An important factor to know earlier than you start making this pecan pie with maple syrup is that the pie crust dough wants to relax twice, for at least 1 hour every time, so that you’ll wish to plan for that. You would simply make it forward of time and add the filling whenever you’re prepared. Yow will discover the printable model of the directions within the recipe card under.

Make the crust

• Mix the flour and butter. Pulse 3/4 cup of flour and salt 2-3 occasions in a meals processor. Add the cubed butter and course of for about 15 seconds, till a crumbly dough kinds and all the flour is coated. Add the remaining flour and pulse to evenly distribute. The feel must be sandy with no bunch of massive items.
• Type the dough. Switch the combination to a mixing bowl. Add 2 tablespoons of ice water then use a rubber spatula to softly fold the whole lot collectively, till bigger clusters type. If the dough holds collectively properly whenever you pinch it, it’s prepared. If it falls aside, add 1-2 extra tablespoons or water and proceed urgent it collectively.
• Chill. Pour the dough out onto parchment paper, work simply till for it to come back collectively, after which form it right into a disc. Wrap the disc in plastic wrap and refrigerate for a minimum of an hour.

• Type the crust. Whenever you’re able to bake, roll the pie crust out between two items of parchment paper. Drape it over a 9-inch pie plate, take away the parchment paper, and form it. Prick the crust with a fork in order that steam can escape and the crust gained’t bubble up.
• Chill. Refrigerate the crust for 3-4 hours or freeze for an hour.
• Bake. Line the pie crust with parchment paper, making certain it presses all the best way in opposition to the crust, then fill the pie crust with pie weights, rice, or beans. Bake for 20-25 minutes, till the crust simply begins to brown. See my tutorial for blind baking pie crust, if you happen to’d like.

For extra step-by-step pictures of creating the crust, take a look at my my flakey all-butter pie crust put up.

Make the pie filling

• Make the filling. Whisk collectively the eggs, maple syrup, brown sugar, vanilla, butter, and salt.
• Assemble. Place the pecans in an excellent layer within the pie crust. Pour the maple combination over the pecans. They are going to float to the highest.
• Bake. Bake for 40-45 minutes, including a pie crust protect after about 15-20 minutes. The pie must be set however nonetheless a bit jiggly.
• Cool. Cool the pie on a wire rack for about an hour then cowl and refrigerate for about 3-4 hours, till agency.

Suggestions for Success

• Use a pie protect. After about 15-20 minutes of baking the entire pie, you’ll want to add a pie protect to forestall the crust from browning somewhat an excessive amount of earlier than the filling is finished. When you don’t have a pie protect, simply tent some aluminum foil over the pie.
• Toast the pecans. If you wish to add some further taste to the pie, toast the pecans first. You may simply do that within the oven for a couple of minutes or on the stovetop. Simply be sure you allow them to cool earlier than including them to your pie crust.
• Be sure that the pie crust is COLD. The important thing to a flaky, buttery pie crust is for the crust to be tremendous chilly when going into the oven. The longer it takes the butter to soften, the flakier the crust is. That is why it’s additionally essential to make use of chilly water and chilly butter when making the crust.
• Chill earlier than slicing. As tempting as it might be to dive proper in, I extremely advocate letting the pie chill for 3-4 hours within the fridge. In any other case, you’ll have messy slices.

Correct Storage

• Make forward. Maple pecan pie will be made 1-2 days upfront. In truth, I like to recommend making it a minimum of 1 day upfront so it has plenty of time to relax. Simply cowl it with plastic or foil and hold it refrigerated.
• Fridge. This pie will be saved within the fridge for as much as 4 days. Both wrap the pie pan tightly with plastic wrap or, if you happen to’ve already sliced it, wrap the slices in plastic wrap or place them in an hermetic container.
• Freezer. Earlier than freezing, be sure you permit the pie to agency up utterly within the fridge. Then you may simply wrap it in a double layer of plastic wrap and freeze for as much as 3 months. Leftover particular person slices will also be frozen in the identical means.

Extra Pie Recipes To Strive

Watch How To Make It

Learn Transcript

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Recipe

Maple Pecan Pie

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 50 minutes
• 
  Cool/Chill: 6 hours
• 
  Prepare dinner Time: 1 hour
• 
  Whole Time: 7 hours 50 minutes
• 
  Yield: 10-12 slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

When you’re in search of a pecan pie with out corn syrup, this Maple Pecan Pie is it. With a wealthy, decadent, and buttery pecan filling in a flaky pie crust, it’s the pie you didn’t know your vacation dessert desk was lacking. To not point out that it’s simple to make & can simply be made upfront!

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Substances

Crust

• 1 1/4 cups (163g) all-purpose flour, divided
• 1/2 tsp salt
• 1/2 cup (112g) chilly unsalted butter, lower into 1/2-inch cubes
• 2–4 tbsp ice water

Pie Filling

• 3 massive eggs
• 1 cup (240ml) maple syrup
• 3/4 cup (168g) darkish brown sugar
• 1 tbsp (8g) all-purpose flour
• 2 tsp vanilla extract
• 1/4 cup (56g) butter, melted
• 1/2 tsp salt
• 2 cups (200g) pecan halves

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Directions

Make the crust

1. Add 3/4 cup (98g) of flour and salt to a big meals processor and pulse collectively 2 to three occasions.
2. Scatter the cubed butter over the flour and course of till a crumbly dough kinds, about 15 seconds. The flour ought to all be coated – not one of the flour must be dry.
3. Add the remaining half cup of flour (65g) and pulse just a few occasions till the whole lot is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of massive items remaining. Just a few are nice, but it surely must be principally evenly distributed.
4. Transfer the combination to a medium mixing bowl and add 4 tablespoons of the ice water. Begin with 2 tablespoons and add from there. Utilizing a rubber spatula, gently fold the whole lot collectively. The crumbs ought to start to type bigger clusters. When you pinch a few of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1-2 extra tablespoons of water and proceed to press till dough comes collectively.
5. Pour the dough out onto a bit of parchment paper and work simply sufficient for it to come back collectively, then form right into a disc.
6. Wrap disc in plastic wrap and refrigerate for a minimum of an hour or as much as 2 days.
7. When able to bake the crust, place the pie crust onto a bit of parchment paper. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin.
8. Peel one piece of the parchment paper off and use the opposite piece of parchment to elevate the pie crust and drape it over a 9-inch pie plate. Rigorously peel off the second piece of parchment paper, then form your pie crust. “Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and cook dinner inconsistently.
9. Refrigerate the crust for 2-3 hours or freeze for about an hour. You wish to make sure the crust may be very chilly.
10. Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be certain the parchment paper presses all the best way in opposition to the crust in order that it’s flush. Fill the pie crust with pie weights, rice or beans.
11. Bake for 20-25 minutes, or till the crust simply begins to brown. At this level, the crust is partially baked and it’s finished if that’s what you need. See my tutorial for blind baking pie crust, if you happen to’d like.

Make the pie filling

1. In a big bowl, whisk collectively the eggs, maple syrup, darkish brown sugar, vanilla, butter and salt.
   Put the pecans within the backside of the crust in an excellent layer. Pour the maple syrup combination over the pecans, which is able to then float to the highest.
2. Place the pie again within the oven and bake for 40-45 minutes, including a pie crust protect after about 15-20 minutes, when the crust seems like it might brown an excessive amount of.
3. When the pie is ready across the edges and the middle is ready however nonetheless jiggly, take away the pie from the oven and set on a wire rack to chill for about 1 hour, then refrigerate till agency, 3-4 hours.
4. Pie will be made 1-2 days forward and refrigerated till able to serve. Greatest if eaten inside 4-5 days.

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