Maple Pecan Pie

Makes one 9-inch pie

The complementary flavors of maple and pecan combine in this pie to create an earthy, buttery, robust dessert. Be sure to purchase Grade B maple syrup as the darker amber color and deeper maple flavor are essential to this pie. In the variation that follows, adding bourbon complements the nuttiness of the pecans.

Ingredients

  • All-Butter Pie Crust, unbaked single crust, edges crimped (use the double crust variation if you would like to cut out leaves for the border)
  • 1/2 cup (3 1/2 oz) sugar
  • 2 tablespoons all-purpose flour
  • 3/4 cup (8.6 oz) dark corn syrup
  • 1/2 cup (6 oz) Grade B maple syrup
  • 3 large eggs
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 3 cups (10 1/2 oz) toasted pecan halves

Directions

  1. Preheat the oven to 400°F and set the rack in the lowest position.
  2. Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights. Partially blind bake the crust until lightly browned, 15 to 20 minutes. Remove the crust from the oven, remove the weights and parchment, and place the crust on a cooling rack. Reduce the oven temperature to 350°F.
  3. In a medium bowl, combine the sugar and flour and whisk together. Add the corn syrup and maple syrup and mix thoroughly. Add the eggs, salt, and vanilla and mix until smooth and well incorporated. Stir in the melted butter.
  4. Spread one-third of the chopped pecans in an even layer on the bottom of the pie crust and pour the filling over them. Sprinkle the remaining pecans evenly over the filling.
  5. Bake until the filling has set 3 inches from the edge or the edges puff slightly and the center of the filling is just slightly wobbly, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack.
  6. Serve at room temperature with the whipped cream, if desired.

    Bourbon Pecan Pie: Omit the maple syrup in step 3 and increase the corn syrup to 1 1/4 cups. Replace the vanilla with 2 tablespoons of a top shelf bourbon, such as Maker’s Mark, in step 3.

CIA FOODIES

Maple Pecan Pie

Maple Pecan Pie
Makes one 9-inch pie The complementary flavors of maple and pecan combine in this pie to create an earthy, buttery, robust dessert. Be sure to purchase Grade B maple syrup as the darker amber color and deeper maple flavor are essential to this pie. In the variation that follows, adding bourbon complements the nuttiness of the pecans.

Ingredients

  • All-Butter Pie Crust, unbaked single crust, edges crimped (use the double crust variation if you would like to cut out leaves for the border)
  • 1/2 cup (3 1/2 oz) sugar
  • 2 tablespoons all-purpose flour
  • 3/4 cup (8.6 oz) dark corn syrup
  • 1/2 cup (6 oz) Grade B maple syrup
  • 3 large eggs
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 3 cups (10 1/2 oz) toasted pecan halves

Directions

  1. Preheat the oven to 400°F and set the rack in the lowest position.
  2. Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights. Partially blind bake the crust until lightly browned, 15 to 20 minutes. Remove the crust from the oven, remove the weights and parchment, and place the crust on a cooling rack. Reduce the oven temperature to 350°F.
  3. In a medium bowl, combine the sugar and flour and whisk together. Add the corn syrup and maple syrup and mix thoroughly. Add the eggs, salt, and vanilla and mix until smooth and well incorporated. Stir in the melted butter.
  4. Spread one-third of the chopped pecans in an even layer on the bottom of the pie crust and pour the filling over them. Sprinkle the remaining pecans evenly over the filling.
  5. Bake until the filling has set 3 inches from the edge or the edges puff slightly and the center of the filling is just slightly wobbly, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack.
  6. Serve at room temperature with the whipped cream, if desired. Bourbon Pecan Pie: Omit the maple syrup in step 3 and increase the corn syrup to 1 1/4 cups. Replace the vanilla with 2 tablespoons of a top shelf bourbon, such as Maker’s Mark, in step 3.

Copyright © 2024 The Culinary Institute of America