Name: Classic Pecan Pie with Maple Syrup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 1 (9-inch) unbaked deep-dish pie crust; 2 cups pecan halves (toasted); 3 large eggs (room temperature); 1 cup pure maple syrup (Grade A Dark preferred); 1/2 cup packed light brown sugar; 1/4 cup unsalted butter (melted and slightly cooled); 1 tablespoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon (optional)

Ingredients

Scale

1 (9-inch) unbaked deep-dish pie crust
2 cups pecan halves (toasted)
3 large eggs (room temperature)
1 cup pure maple syrup (Grade A Dark preferred)
1/2 cup packed light brown sugar
1/4 cup unsalted butter (melted and slightly cooled)
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)

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Instructions

Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate. Crimp the edges decoratively. If you have time, chill the crust in the freezer for 10 minutes while you prepare the filling to ensure it stays flaky and doesn’t shrink during baking.
Spread the pecan halves on a baking sheet and toast them in the oven for 5 to 7 minutes until they are fragrant. This step is crucial as it releases the natural oils and enhances the crunch. Once toasted, set aside about half a cup of the prettiest halves for the top decoration and roughly chop the rest.
In a large mixing bowl, beat the three eggs until they are well combined. Add the pure maple syrup, brown sugar, melted butter, vanilla extract, salt, and cinnamon. Whisk vigorously until the mixture is smooth and the sugar has mostly dissolved. Stir in the chopped pecans.
Pour the filling mixture into the prepared pie crust. Arrange the reserved pecan halves in a circular pattern on top of the filling for a professional, bakery-style look. Place the pie plate on a larger baking sheet to catch any potential drips.
Bake for 50 to 55 minutes. Check the pie at the 30-minute mark; if the crust edges are browning too quickly, cover them with a pie shield or aluminum foil. The pie is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle when moved.
Remove the pie from the oven and place it on a wire rack. It is vital to let the pie cool completely at room temperature for at least 3 to 4 hours. This allows the custard to set properly. Slice and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Cook Time: 75 minutes