Maple Pecan Pie Recipe (Brown Butter)
- Preparation 30 min
- Cooking 1 h 20 min
- Servings 8 to 10
- Freezing Absolutely
Ads
🥧 A real pecan pie, the way I like it!
I just wanted a really good pecan pie. It’s delicious, it’s easy to make and it’s impossible to mess up, so let’s go! Everybody loved this one. Some people even told me it was the best they’d ever had in their life. Make a batch of them, people will dive right in.
🧈 Brown butter is the secret
The butter gets lightly toasted, and that gives it one more layer of depth. It’s really delicious with maple syrup. And yes, I used a store-bought crust. Some days I just don’t feel like fussing, and it’s super good, I mean it.
🍁 More traditional than my honey pie
My honey and pecan pie has beer in it, that’s a whole other thing. This one stays more traditional: toasted pecans, maple, and a bottom crust that stays crisp right to the end. Perfect, perfect, perfect.
Ads
Ads
🌰 Toast more pecans than you think
You need a ton for the top, at least thirty halves. I ran short and had to go to the grocery store. Toast the whole amount, chop what the recipe calls for and keep the rest. Worst case, you’ve got a backup.
🧈 Watch your brown butter
It goes from brown to burnt fast. Stay at the stove and pull it in time, as soon as it’s golden and smells nutty. Brown butter adds one more layer of depth because it’s lightly toasted. That’s what makes the difference.
🥧 Use the deepest pie plate you’ve got
There’s a heck of a lot of liquid in this pie. Use a plate of about 9 inches, the deepest one you have.
🍁 The darker the syrup, the bolder the taste
I always use dark maple syrup. The darker it is, the stronger your pie tastes. Light brown sugar does the job too, if that’s what you have.
🔥 The pre-baked crust changes everything
Mine stayed crisp, I mean it. The hot baking sheet underneath is one more insurance that the bottom won’t get soggy.
🌡️ Pull it when it barely jiggles
The center should be almost set. If you slice it and it’s still too runny, put it back in the oven 5 minutes at a time. The foil lets the pie keep baking without burning the top.
⏰ Let it really cool
If you slice too early, it will run and collapse. Leave it on the counter at room temperature as long as it takes.
🍨 No rum?
I used rum. Otherwise, skip it and use just the vanilla.
❄️ Storage
It keeps 1 to 2 days on the counter, covered, then 3 to 5 days in the fridge. It freezes for up to 2 months, well wrapped. Thaw it in the fridge.
📅 Make-ahead prep
The day before, toast your pecans, chop what you need and store everything in labelled containers. Measure your brown sugar, flour and cinnamon into a small jar. Pre-bake your crust too. On the day, make your brown butter, assemble the pie in the morning, and it has time to cool before dinner. Whipped cream waits until the last minute.
✅ What to serve with my maple pecan pie recipe
For me, it’s vanilla ice cream, but whipped cream is excellent too. If you have time to make your own crust, try my pie crust (shortcrust pastry). And if you love this kind of dessert, try my honey and pecan pie or my pouding chômeur (maple poor man’s pudding).
Ads
Crust
- 1 sheet of 9-inch (23 cm) store-bought pie dough
Filling
- 2 ½ cups (625 ml) pecan halves
- ½ cup (125 ml) unsalted butter
- ¾ cup (185 ml) dark maple syrup
- ¾ cup (185 ml) packed dark brown sugar
- 1 tbsp (15 ml) all-purpose flour
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (15 ml) dark rum (optional)
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) ground cinnamon
- 3 large eggs
- 1 egg yolk
Ads
Preparation
- Preheat the oven to 400°F (200°C), with a baking sheet on the bottom rack. Lay the dough in a deep 9-inch pie plate and pinch the edge. Prick the bottom with a fork.
- Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the paper and weights, then bake for 5 more minutes. Let cool slightly. Lower the oven to 350°F (175°C).
- Toast the pecans in a dry skillet over medium-high heat for 3 to 4 minutes, stirring. Coarsely chop ¾ cup (185 ml) of the pecans. Keep the rest for the top.
- Melt the butter in a small saucepan over medium heat. Keep heating, stirring, for about 4 minutes, until golden and it smells nutty. Remove from the heat right away and pour into a large bowl. Let cool for 5 minutes.
- Add the maple syrup, brown sugar, flour, vanilla, rum, salt and cinnamon. Whisk until smooth.
- Add the eggs and yolk, whisking just enough to combine.
- Spread the chopped pecans over the crust. Pour the filling on top, then arrange at least thirty pecan halves in circles on top.
- Set the pie on the hot baking sheet. Bake for 30 minutes. Lay a loose sheet of foil over the top and keep baking for 25 minutes, until the center is almost set and barely jiggles.
- Let cool completely on a rack, 3 to 4 hours. Don’t slice it before then, or the filling will run.
- Serve as is, with vanilla ice cream or whipped cream.
The center should be almost set and barely jiggle. Mine takes 30 minutes, then 25 more under loose foil at 350°F (175°C).
It’s either underbaked or sliced too soon. Put it back in the oven 5 minutes at a time, then let it cool completely before cutting.
I use dark syrup. The darker it is, the stronger your pie tastes.
Absolutely. Skip the rum and use just the vanilla.
Absolutely. Wrap it well and keep it for up to 2 months. Thaw it in the fridge.
Ads
Ads
Ads
Ads
Ads