Maple Pecan Pie Recipe (Brown Butter)

  • Preparation 30 min
  • Cooking 1 h 20 min
  • Servings 8 to 10
  • Freezing Absolutely

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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

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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.