Create a classic dessert with a twist using this recipe for a pecan pie with a homemade crust and a rich, sweet filling enhanced by the depth of maple syrup and the nuttiness of browned butter.
For the Crust:
- All-Purpose Flour: 1 ¼ cups (180g), for a flaky base
- Light Brown Sugar: ⅓ cup (70g), packed, for sweetness
- Salt: ¼ teaspoon, to balance the flavors
- Baking Soda: ⅛ teaspoon, for a slight lift
- Soft Unsalted Butter: 6 tablespoons (84g), for richness
For the Filling:
- Unsalted Butter: ¼ cup (56g), browned, for a nutty flavor
- Large Eggs: 3, for binding
- Light Brown Sugar: 1 cup (220g), packed, for deep sweetness
- Light Corn Syrup: ⅓ cup (80ml), for texture
- Pure Maple Syrup: ¼ cup (60ml), for a rich, autumnal flavor
- Pure Vanilla Extract: 1 teaspoon (5ml), for aroma
- White Vinegar: 1 teaspoon (5ml), to cut the sweetness
- Salt: ¼ teaspoon, to enhance overall taste
- All-Purpose Flour: 1 teaspoon (3g), for thickening
- Chopped Pecans: ½ cup (70g), for texture
- Pecan Halves: 1 cup (100g), for decoration
Instructions:
- Crust Preparation: Whisk dry ingredients, then work in the soft butter to create a crumbly dough. Press into a greased baking dish and bake until golden.
- Brown the Butter: Melt and cook the butter until it turns brown and emits a nutty aroma, then cool slightly.
- Filling: Whisk together eggs, sugars, syrups, browned butter, vanilla, vinegar, and salt. Stir in flour and chopped pecans.
- Assemble and Bake: Pour the filling into the crust, arrange pecan halves on top, and bake on a tray until set but slightly jiggly in the center.
- Cool: Allow the pie to cool completely on a wire rack before serving to ensure the filling sets properly.
Serving Suggestion: This pecan pie is perfect for ending a festive meal or for a special occasion. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Enjoy the layers of flavor from the caramelized sugars, browned butter, and toasty pecans. Share and savor every bite!
