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In case you’re in search of a pecan pie made with out corn syrup, this Maple Pecan Pie is it. With a wealthy, decadent, and buttery pecan filling in a flaky pie crust, it’s the pie you didn’t know your vacation dessert desk was lacking. To not point out that it’s straightforward to make & can simply be made upfront!
Why You’ll Love This Pecan Pie With out Corn Syrup
- No corn syrup. In case you’re in search of a pecan pie with out corn syrup, this maple pecan pie is it. It’s based mostly on my traditional pecan pie. The one actual distinction is the corn syrup being swapped for maple syrup. The feel and taste with the maple syrup are scrumptious and similar to the unique.
- Flaky, buttery crust. This maple pecan pie recipe begins with my home made pie crust. It’s flaky and made with all butter, which actually amplifies the buttery taste within the pecan pie itself.
- Wealthy, decadent taste. The maple syrup together with the darkish brown sugar and butter give this recipe a delightfully wealthy and sophisticated taste. It pairs so properly with the pecans and the buttery pie crust.
- Nice for making forward. This pie wants to sit back for a minimum of 3 hours earlier than having fun with so it is a nice recipe to make a day or two upfront. It freezes nicely too!
For extra pecan pie variations, try my pecan pie cheesecake, chocolate pecan pie, and caramel pecan pie.
Recipe Components
Moreover the maple syrup and pecans, this recipe is made primarily with pantry staples. Scroll right down to the recipe card beneath for the measurements.
Crust
- All-purpose flour – Make sure to measure the flour accurately.
- Salt
- Unsalted butter – Ensure that it’s very chilly and lower into 1/2-inch cubes. I like to recommend holding it refrigerated and even popping it within the freezer to make sure it stays chilly.
- Ice water – It’s necessary that the water may be very chilly, like a glass of chilly water with ice cubes. Preserving the butter chilly is essential to getting these butter bits within the crust. The little pockets of butter will soften in the course of the baking course of to provide you flakey layers.
Pie Filling
- Eggs – Eggs assist to agency up the filling. This recipe makes use of giant eggs, not medium or additional giant.
- Maple syrup – The bottom of the filling. Use an excellent high quality one, since lots of taste will come from the syrup.
- Darkish brown sugar – Gentle brown sugar will work however you received’t get the identical wealthy taste.
- All-purpose flour – For somewhat thickening powder and texture.
- Vanilla extract
- Butter – Provides additional richness to the filling.
- Salt – Helps improve the opposite flavors within the pie.
- Pecan halves
How To Make Maple Pecan Pie
An important factor to know earlier than you start making this pecan pie with maple syrup is that the pie crust dough wants to sit back twice, for no less than 1 hour every time, so that you’ll wish to plan for that. You can simply make it forward of time and add the filling once you’re prepared. Yow will discover the printable model of the directions within the recipe card beneath.
Make the crust
- Mix the flour and butter. Pulse 3/4 cup of flour and salt 2-3 instances in a meals processor. Add the cubed butter and course of for about 15 seconds, till a crumbly dough types and all the flour is coated. Add the remaining flour and pulse to evenly distribute. The feel needs to be sandy with no bunch of massive items.
- Kind the dough. Switch the combination to a mixing bowl. Add 2 tablespoons of ice water then use a rubber spatula to softly fold all the things collectively, till bigger clusters kind. If the dough holds collectively properly once you pinch it, it’s prepared. If it falls aside, add 1-2 extra tablespoons or water and proceed urgent it collectively.
- Chill. Pour the dough out onto parchment paper, work simply till for it to return collectively, after which form it right into a disc. Wrap the disc in plastic wrap and refrigerate for a minimum of an hour.
- Kind the crust. While you’re able to bake, roll the pie crust out between two items of parchment paper. Drape it over a 9-inch pie plate, take away the parchment paper, and form it. Prick the crust with a fork in order that steam can escape and the crust received’t bubble up.
- Chill. Refrigerate the crust for 3-4 hours or freeze for an hour.
- Bake. Line the pie crust with parchment paper, guaranteeing it presses all the way in which in opposition to the crust, then fill the pie crust with pie weights, rice, or beans. Bake for 20-25 minutes, till the crust simply begins to brown. See my tutorial for blind baking pie crust, for those who’d like.
For extra step-by-step images of constructing the crust, try my my flakey all-butter pie crust put up.
Make the pie filling
- Make the filling. Whisk collectively the eggs, maple syrup, brown sugar, vanilla, butter, and salt.
- Assemble. Place the pecans in a fair layer within the pie crust. Pour the maple combination over the pecans. They are going to float to the highest.
- Bake. Bake for 40-45 minutes, including a pie crust defend after about 15-20 minutes. The pie needs to be set however nonetheless a bit jiggly.
- Cool. Cool the pie on a wire rack for about an hour then cowl and refrigerate for about 3-4 hours, till agency.
Ideas for Success
- Use a pie defend. After about 15-20 minutes of baking the entire pie, you’ll want to add a pie defend to forestall the crust from browning somewhat an excessive amount of earlier than the filling is completed. In case you don’t have a pie defend, simply tent some aluminum foil over the pie.
- Toast the pecans. If you wish to add some additional taste to the pie, toast the pecans first. You’ll be able to simply do that within the oven for a couple of minutes or on the stovetop. Simply make sure to allow them to cool earlier than including them to your pie crust.
- Ensure that the pie crust is COLD. The important thing to a flaky, buttery pie crust is for the crust to be tremendous chilly when going into the oven. The longer it takes the butter to soften, the flakier the crust is. That is why it’s additionally necessary to make use of chilly water and chilly butter when making the crust.
- Chill earlier than slicing. As tempting as it could be to dive proper in, I extremely suggest letting the pie chill for 3-4 hours within the fridge. In any other case, you’ll have messy slices.
Correct Storage
- Make forward. Maple pecan pie might be made 1-2 days upfront. In truth, I like to recommend making it a minimum of 1 day upfront so it has numerous time to sit back. Simply cowl it with plastic or foil and preserve it refrigerated.
- Fridge. This pie might be saved within the fridge for as much as 4 days. Both wrap the pie pan tightly with plastic wrap or, for those who’ve already sliced it, wrap the slices in plastic wrap or place them in an hermetic container.
- Freezer. Earlier than freezing, make sure to permit the pie to agency up fully within the fridge. Then you may simply wrap it in a double layer of plastic wrap and freeze for as much as 3 months. Leftover particular person slices will also be frozen in the identical method.
Extra Pie Recipes To Strive
Watch How To Make It
Recipe
Maple Pecan Pie
Prep Time: 50 minutes
Cool/Chill: 6 hours
Cook dinner Time: 1 hour
Whole Time: 7 hours 50 minutes
Yield: 10-12 slices
Class: Dessert
Methodology: Oven
Delicacies: American
Description
In case you’re in search of a pecan pie with out corn syrup, this Maple Pecan Pie is it. With a wealthy, decadent, and buttery pecan filling in a flaky pie crust, it’s the pie you didn’t know your vacation dessert desk was lacking. To not point out that it’s straightforward to make & can simply be made upfront!
Components
Crust
- 1 1/4 cups (163g) all-purpose flour, divided
- 1/2 tsp salt
- 1/2 cup (112g) chilly unsalted butter, lower into 1/2-inch cubes
- 2–4 tbsp ice water
Pie Filling
- 3 giant eggs
- 1 cup (240ml) maple syrup
- 3/4 cup (168g) darkish brown sugar
- 1 tbsp (8g) all-purpose flour
- 2 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 2 cups (200g) pecan halves
Directions
Make the crust
- Add 3/4 cup (98g) of flour and salt to a big meals processor and pulse collectively 2 to three instances.
- Scatter the cubed butter over the flour and course of till a crumbly dough types, about 15 seconds. The flour ought to all be coated – not one of the flour needs to be dry.
- Add the remaining half cup of flour (65g) and pulse a couple of instances till all the things is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of massive items remaining. A number of are nice, however it needs to be principally evenly distributed.
- Transfer the combination to a medium mixing bowl and add 4 tablespoons of the ice water. Begin with 2 tablespoons and add from there. Utilizing a rubber spatula, gently fold all the things collectively. The crumbs ought to start to kind bigger clusters. In case you pinch a number of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1-2 extra tablespoons of water and proceed to press till dough comes collectively.
- Pour the dough out onto a chunk of parchment paper and work simply sufficient for it to return collectively, then form right into a disc.
- Wrap disc in plastic wrap and refrigerate for a minimum of an hour or as much as 2 days.
- When able to bake the crust, place the pie crust onto a chunk of parchment paper. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the opposite piece of parchment to elevate the pie crust and drape it over a 9-inch pie plate. Fastidiously peel off the second piece of parchment paper, then form your pie crust. “Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and cook dinner erratically.
- Refrigerate the crust for 2-3 hours or freeze for about an hour. You wish to ensure the crust may be very chilly.
- Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be certain the parchment paper presses all the way in which in opposition to the crust in order that it’s flush. Fill the pie crust with pie weights, rice or beans.
- Bake for 20-25 minutes, or till the crust simply begins to brown. At this level, the crust is partially baked and it’s achieved if that’s what you need. See my tutorial for blind baking pie crust, for those who’d like.
Make the pie filling
- In a big bowl, whisk collectively the eggs, maple syrup, darkish brown sugar, vanilla, butter and salt.
Put the pecans within the backside of the crust in a fair layer. Pour the maple syrup combination over the pecans, which is able to then float to the highest. - Place the pie again within the oven and bake for 40-45 minutes, including a pie crust defend after about 15-20 minutes, when the crust seems to be like it could brown an excessive amount of.
- When the pie is ready across the edges and the middle is ready however nonetheless jiggly, take away the pie from the oven and set on a wire rack to chill for about 1 hour, then refrigerate till agency, 3-4 hours.
- Pie might be made 1-2 days forward and refrigerated till able to serve. Greatest if eaten inside 4-5 days.
