Maple Pecan Pie
Tons of maple flavor is what you'll get in this Maple Pecan Pie. This may be our favorite pecan pie recipe yet!
Servings: 8 slices
Calories: 407kcal
Ingredients
- Single Pie Crust use my recipe, your recipe, OR store bought
- 1 1/2 cups dark brown sugar
- 2 TBSP all-purpose flour
- good pinch of salt
- 1/2 cup melted butter cooled slightly
- 1/3 cup real maple syrup
- 2 eggs
- 1 TBSP milk
- 2 tsp vanilla
- 1 cup pecan halves
Instructions
- preheat oven to 375˚
- dust the bottom of a regular not deep-dish pie pan with flour, lay pie crust in pie pan, don't stretch it out to make it fit, ease it in
- lay parchment paper or foil over the crust cover with 2 cups dry beans or peas or use pie weights
- blind bake in the oven for 15-20 minutes while you prepare the filling
- to make the filling combine the brown sugar, flour, and salt in a mixing bowl
- use a whisk or your hands to get it well combined and get out any lumps of brown sugar
- add the eggs, milk, melted butter, maple syrup, and vanilla to the bowl
- stir by hand with a spatula to combine everything, no need to beat but so stir it well to get it smooth and make sure the eggs are well combined
- add the pecans and stir to coat
- when the pie crust has baked at least 15 minutes remove it from the oven, remove the parchment or foil and the pie weights or dried beans
- stir the pie filling one more time to make sure it's combined and pour it into the prebaked pie crust
- bake for 40-50 minutes until the pie is dark brown, and the center is no longer jiggly
- if you notice the pie crust is getting too brown early on cover it with foil
Nutrition
Serving: 1g | Calories: 407kcal | Carbohydrates: 53g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 120mg | Potassium: 161mg | Fiber: 1g | Sugar: 49g | Vitamin A: 424IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg