Ingredients
Scale
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 2 cups pecan halves (plain or lightly toasted)
- 3 large eggs, room temperature
- 1 cup pure maple syrup (Grade A dark works best)
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges for a decorative look and place the crust in the refrigerator while you prepare the filling to keep the fats cold.
- Spread the pecan halves on a baking sheet and toast them in the preheating oven for 5 to 7 minutes. This step is optional but highly recommended as it brings out the natural oils and improves the crunch of the nuts.
- In a large mixing bowl, whisk the three eggs until they are well combined. Add the maple syrup, brown sugar, melted butter, vanilla extract, salt, and cinnamon. Whisk vigorously until the mixture is smooth and the sugar has mostly dissolved.
- Take the pie crust out of the fridge. Arrange the pecans evenly across the bottom of the crust. Slowly pour the liquid maple mixture over the pecans. The nuts will naturally float to the top, creating that iconic pecan pie appearance.
- Place the pie on the center rack of the oven. Bake for 45 to 55 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight, stable jiggle when moved. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Remove the pie from the oven and place it on a wire cooling rack. It is vital to let the pie cool completely at room temperature for at least 2 to 4 hours. This allows the custard to finish setting so you get clean, beautiful slices.
- Cook Time: 1 hour 10 minutes
- Diet: Vegetarian