Preparation Time: 30 minutes. Cooking Time: 40 minutes. Portions: 10
- ¼ cup unsalted butter at room temperature, or brown the butter for a nuttier flavor
- ⅔ cup brown sugar
- 1 tsp Kosher salt
- 1 tsp vanilla extract
- ¾ cup maple syrup you can use corn syrup or golden syrup
- 1 tablespoon flour leave out if not using maple syrup
- ½ cup half and half or heavy whipping cream
- 2 eggs
- 2 cups pecan halves chopped, more left whole for decorating
- 9 inch pie crust
Preheat the oven to 450℉
Optional: Brown the butter in a small saucepan.
Whisk together the sugar and the salt.
Add the melted butter to the sugar mixture.
Add the maple syrup, half and half, vanilla, and flour.
Whisk until combined.
Add in eggs one at a time. Whisk to combine.
Prebake the pie crust for 10 to 15 minutes at 450℉.
I recommend refrigerating the pie dough for at least half an hour before pre-baking. Carefully line the uncooked pie dough with parchment paper. Make sure to tuck the paper into the bottom corners of the pie dough. Fill the whole thing with pie weights.
Bake for 10-15 minutes.
Remove from the oven and carefully lift out the parchment paper and the pie weights.
Reduce the temperature of the oven to 350°F.
Pour the pecan custard mixture into the pie dough.
Bake until the custard is set, 40 to 50 minutes. You will know it is done when it puffs up in the center.
TIP: You may cover the edges of the crust in aluminum foil or with pie guards if you notice it getting too dark.
- Refrigerate: Cover tightly with foil and store in the fridge for up to a week.
- Freeze: You can freeze the entire pecan pie or individual slices. Wrap tightly in plastic wrap and store for up to 3 months.
- To freeze individual slices: Refrigerate the pie overnight so it slices easily. Slice and wrap in plastic wrap and then in foil. Freeze for up to 3 months.