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Maple Pecan Pie finished recipe

Maple Pecan Pie

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 4 hours 45 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

For the Pie
  • 1 unbaked 9-inch pie crust (about 9 ounces / 255 g) chilled and fitted into a pie plate
  • 2 cups pecan halves
  • 3 large eggs (about 150 g without shells) at room temperature
  • 1 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter melted and cooled slightly
  • 1 tablespoon all-purpose flour
  • 11/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
Optional Garnish
  • 1 cup lightly sweetened whipped cream optional, for serving

Method
 

Method
  1. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a rimmed baking sheet.
  2. Toast for 6–8 minutes, stirring once halfway through, until fragrant and slightly darker.
  3. Transfer the pecans to a plate and allow them to cool for about 10 minutes.
  4. Increase the oven temperature to 375°F (190°C). Place the chilled pie crust in a 9-inch pie plate if it is not already fitted. Crimp the edge as desired.
  5. Keep the prepared crust refrigerated while making the filling.
  6. Start the Maple Filling: In a large mixing bowl, whisk the eggs until the yolks and whites are completely combined.
  7. Add the maple syrup and brown sugar: Whisk until the sugar begins to dissolve and the mixture looks smooth.
  8. Add the Remaining Filling Ingredients: Pour in the melted, slightly cooled butter. Add the flour, vanilla extract, and fine salt.
  9. Whisk until completely combined with no visible flour lumps.
  10. The filling should be fluid, glossy, and medium brown.
  11. Add the Pecans: Reserve about ½ cup (55 g) of the nicest toasted pecan halves for decorating the top if desired.
  12. Stir the remaining toasted pecans into the maple filling until evenly coated.
  13. Fill the Pie Crust: Place the chilled pie plate on a rimmed baking sheet.
  14. Pour the maple pecan filling into the crust, spreading the nuts evenly with a rubber spatula.
  15. Arrange the reserved pecan halves over the top if using them decoratively.
  16. Do not fill the crust above its upper edge.
  17. Begin Baking: Place the pie and baking sheet on the center oven rack.
  18. Bake at 375°F (190°C) for 15 minutes. The crust should begin to set and the filling should start bubbling gently around the edges.
  19. Reduce the Temperature: Without removing the pie from the oven, reduce the temperature to 350°F (175°C).
  20. Continue baking for 35–40 minutes. The outer filling should look set while the center has a gentle wobble rather than a liquid slosh.
  21. If the crust edges become dark before the filling is ready, cover only the edges loosely with strips of aluminum foil or a pie shield.
  22. Check for Doneness: The pie is ready when the center is puffed slightly and moves as one soft unit when the pan is gently nudged.
  23. For a more precise check, the center should reach approximately 195–200°F (91–93°C), which is also safely above the 160°F (71°C) minimum temperature for an egg-based filling.
  24. Avoid baking until the center becomes completely rigid, as the custard continues setting as it cools.
  25. Cool Completely: Transfer the pie to a wire cooling rack. Allow it to cool at room temperature for at least 3 hours.
  26. The filling will gradually settle and become firm enough to slice. Cutting the pie while warm can cause the maple custard to flow out of the crust.
  27. Slice and Serve: Once completely cooled, cut the Maple Pecan Pie into 8 slices with a sharp knife.
  28. Wipe the knife between cuts for cleaner portions: Serve at room temperature with optional lightly sweetened whipped cream.

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