Maple Pecan Pie
On the irresistibility scale, this maple pecan pie gets perfect marks for just the right amount of sweetness, plenty of nutty goodness, and a delightful intensity of flavor that is practically over the top. In other words, it's kind of like the Lucille Ball of the pie world. Made with pure maple syrup and laced with a generous glug of good bourbon, it is most popular in my kitchen around Thanksgiving and Mardi Gras. But it makes a very welcome addition to the dessert table any time of the year.
Servings 8 servings
Ingredients
- 1 disk butter pie crust (half recipe)
- 6 tablespoons unsalted butter
- 1 cup light brown sugar packed
- 1 teaspoon kosher salt (generous)
- 3 large eggs lightly beaten
- ¾ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons bourbon (the good stuff)
- 2 cups pecans toasted and chopped
Instructions
Prepare the Crust
- Prepare the crust dough using the recipe for butter pie crust. Set aside to rest in the refrigerator for at least an hour.
- Heat oven to 400℉. Roll out the dough and transfer it to a 9 inch pie plate. Fold the edge under and crimp. Then chill the pie crust in the freezer for at least 10 minutes.
- Line the crust with foil and fill it with beans or pie weights. Bake until the sides of the crust are set, about 15 minutes. Remove the foil and weights. Then return the crust to the oven and bake for another 5 to 10 minutes. Set the partially baked crust aside.
Prepare the Filling and Bake the Pie
- Turn the oven down to 350℉. Scatter the pecans onto a rimmed baking sheet and toast them in the oven for about 7 to 10 minutes, stirring a couple times along the way, until they are fragrant and deep golden brown. Set the toasted pecans aside to cool.
- Melt the butter in a medium saucepan over low heat.
- Remove the saucepan from the heat and stir in the brown sugar and salt until smooth. Mix in the lightly beaten eggs. Then whisk in the maple syrup, vanilla, and bourbon until well incorporated.
- Place the saucepan back over low heat and cook the filling mixture, whisking constantly, until it reaches 130℉.
- Roughly chop the toasted pecans, and then stir them into the filling mixture.
- Pour the filling mixture into the prepared crust and bake the pie for about 45 minutes, or until it is lightly puffed across the top.
- Serve warm or at room temperature with a generous dollop of lightly sweetened whipped cream.