Salted Maple Pecan Pie Recipe

Name: Salted Maple Pecan Pie
Prep time: 3 h
Cook time: 55 min
Total time: 3 h 55 min
Yield: 8-10 servings
Ingredients: 5 Tablespoons (72g) unsalted butter, melted and slightly cooled; 1/2 cup (100g) packed light or dark brown sugar; 1 Tablespoon all-purpose flour*; 2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 3 large eggs, at room temperature; 1 cup (240ml) pure maple syrup*; sea salt for sprinkling; optional: Homemade Whipped Cream for topping

Ingredients

5 Tablespoons (72g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon all-purpose flour*
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup*
sea salt for sprinkling
optional: Homemade Whipped Cream for topping

	PREP TIME 3h	COOK TIME 55m	TOTAL TIME 3h55m
YIELD 8-10 servings

Instructions

The crust: Prepare my pie crust recipe or butter pie crust through step 5.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.