Ingredients
For the Pie Crust (or use store-bought):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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3–5 tbsp ice water
For the Filling:
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1 cup light brown sugar, packed
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1/2 cup pure maple syrup (or light corn syrup)
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3 large eggs
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4 tbsp unsalted butter, melted and slightly cooled
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1 tsp vanilla extract
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1/2 tsp salt
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2 cups pecan halves (toasted for enhanced flavor)
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Optional: 1 tbsp bourbon or 1/4 cup dark chocolate chips
Instructions
1. Prepare the Pie Crust
If making your own crust:
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Mix flour and salt in a bowl.
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Cut in the butter using a pastry cutter or fork until mixture resembles coarse crumbs.
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Add ice water 1 tbsp at a time until dough comes together.
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Shape into a disk, wrap in plastic, and chill for at least 1 hour.
Roll out dough and fit into a 9-inch pie dish. Crimp edges and refrigerate while preparing the filling.
2. Toast the Pecans
In a dry skillet, toast the pecan halves over medium heat for 5–7 minutes, stirring frequently until fragrant. Let cool.
3. Mix the Filling
In a large bowl:
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Whisk together brown sugar, syrup, eggs, melted butter, vanilla, and salt.
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Stir in bourbon or chocolate chips if using.
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Fold in most of the pecans, reserving some to decorate the top.
4. Assemble and Bake
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Preheat oven to 350°F (175°C).
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Pour the filling into the prepared crust.
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Arrange reserved pecan halves on top in a circular pattern.
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Cover the crust edges with foil or a pie crust shield.
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Bake for 45–55 minutes, or until the center is set but slightly jiggly.
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Cool completely before slicing—at least 2 hours.