Pecan Pie
This pecan pie delivers everything you crave in a festive dessert — it's rich, buttery, and overflowing with crunchy, toasted pecans. The homemade crust, made entirely with butter, bakes to golden perfection with a flaky texture that complements the gooey, sweet filling. This classic pie is a go-to for holidays and special occasions, and the best part is that you can make it one or two days in advance. Just store it at room temperature or chilled, and it's ready to impress your guests when dessert time rolls around.
Ingredients
- 1 9-inch unbaked pie crust*
- 3 large eggs
- 1 cup pure maple syrup at room temperature
- ½ cup packed brown sugar light or dark
- 1 ½ tablespoons all-purpose flour
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups pecan halves
Instructions
- Place the unbaked pie crust in the freezer for 30 minutes before filling. This helps it hold its shape and prevents the sides from sinking during baking.
- Preheat the oven to 350°F and position the rack in the center.
- In a large bowl, lightly beat the eggs with a whisk. Add the maple syrup and brown sugar, whisking until smooth.
- Whisk in the flour until fully combined, then add the melted butter, vanilla, cinnamon, and salt. Whisk again until the mixture is smooth and well blended.
- Pour the pecan halves into the frozen pie crust and spread them into an even layer. Carefully pour the maple mixture over the pecans.
- Bake for 40–50 minutes, until the filling is mostly set and only slightly jiggles in the center. Check the pie after 30 minutes — if the crust is browning too much, loosely cover it with foil.
- Let the pie cool on a wire rack for 2–3 hours before serving to allow the filling to fully set.
Notes
If using homemade pie crust, roll it out, place it in the pie dish, and freeze it for 30 minutes before filling. If using a store-bought crust, keep it frozen until you're ready to use it.
To refrigerate baked pie, store it covered in the fridge for up to 4 days.
To freeze, let the baked pie cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
To refrigerate baked pie, store it covered in the fridge for up to 4 days.
To freeze, let the baked pie cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.