Maple Pecan Pie Dessert (Print Version)
# Ingredients:
→ Pie Crust
01 -
155 grams all-purpose flour, plus extra for rolling
02 -
13 grams granulated sugar
03 -
3 grams salt
04 -
113 grams unsalted butter, chilled and cut into small cubes
05 -
60 millilitres ice water, plus more as needed
→ Filling
06 -
85 grams unsalted butter, cut into pieces
07 -
220 grams light brown sugar, packed
08 -
160 millilitres pure maple syrup
09 -
3 grams salt
10 -
3 large eggs
11 -
1.25 millilitres maple extract or 5 millilitres vanilla extract
12 -
200 grams chopped pecans, toasted if desired
→ Assembly and Finishing
13 -
Non-stick baking spray
14 -
Flaky finishing salt, to garnish
15 -
Tillamook Old Fashioned Vanilla Ice Cream, for serving
# Instructions:
01 -
Combine flour, sugar, and salt in a large bowl. Incorporate chilled butter using fingertips or a pastry blender until the mixture forms pea-sized pieces. Add ice water and mix with a spoon until dough begins to form. Bring dough together by hand, adding additional water only if necessary. Form into a disk, cover with plastic wrap, and chill for at least 1 hour.
02 -
Let chilled dough rest at room temperature until just pliable. On a floured surface, roll dough into a 30–33 cm circle. Lightly coat a 23-cm deep dish pie plate with non-stick spray. Transfer dough to the plate, trim and crimp edges. Refrigerate for 20 minutes.
03 -
If desired, lightly toast chopped pecans in a dry skillet over medium heat for 2–3 minutes until aromatic. Cool completely before use.
04 -
Preheat oven to 175°C. Melt butter in a saucepan over medium heat. Add brown sugar and maple syrup, whisking until smooth and combined. Bring to a gentle simmer, then remove from heat and transfer to a bowl to cool for 15 minutes.
05 -
Whisk eggs, salt, and maple or vanilla extract into the cooled syrup mixture until smooth.
06 -
Scatter chopped pecans evenly in the prepared pie crust. Pour syrup mixture over the pecans, distributing pecans evenly if needed.
07 -
Cover pie loosely with foil spritzed with non-stick spray. Bake on the center to lower third oven rack for 30 minutes. Remove foil, then continue baking 15–25 minutes, until edges are set and center is slightly wobbly.
08 -
Sprinkle top with flaky finishing salt. Cool the pie completely on a wire rack, then chill in the refrigerator.
09 -
Bring pie to room temperature before slicing and serve with Tillamook Old Fashioned Vanilla Ice Cream.
# Notes:
01 -
Chilling the pie crust prevents shrinkage and ensures a flaky texture.
02 -
For ease of slicing, allow the baked pie to set thoroughly before serving.