Unlike most pecan pie recipes, which are much too sweet for my taste, this recipe enhances the rich flavor of the pecan while the topping adds an additional nuttiness, making this recipe a “must try.”
Pecans first originated in North America in the river valleys of Mexico, and were widely used by Native Americans and colonists. But it was the city of New Orleans that started marketing and distributing America’s favorite nut in the 1700s. Located near the mouth of the Mississippi, New Orleans started planting orchards and shipping the nuts to other parts of the United States and the world.
Harvested in the fall and into December, the pecan tree needs to mature for the first five to six years before it will produce nuts. The nuts are then gathered after falling to the ground. When buying pecans in large quantities, make sure to either freeze or refrigerate them to keep their freshness.
Your guests will love this recipe, and you’re guaranteed there won’t be any leftovers. This pie is extra delicious when served warm with French vanilla ice cream.
Maple Pecan Pie
Preheat oven to 375 degrees F.
Pie Crust:
Makes 2 crusts (save one for another time)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 1/2 sticks diced unsalted butter, very cold
- 1/3 cup Crisco vegetable shortening, very cold
- 1/2 cup ice water
Place flour, salt, and sugar in food processor and pulse to combine.
Add the cold butter and shortening. Pulse 8–10 times.
Add 1/2 cup ice water down the feed tube while the processor is running. Keep a close eye on mix until it forms a ball. Do not overmix.
Divide dough in two, wrap and chill for 30 minutes, saving one crust to either refrigerate or freeze.
Line a 9-inch pie plate with rolled-out dough. Prick dough with a fork and prebake for 10–12 minutes or until lightly golden. Remove from oven.
Filling:
- 2 eggs, beaten
- 1/2 cup corn syrup
- 1/2 cup pure maple syrup
- 1/4 cup sugar
- 2 tablespoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 2 cups chopped pecans, plus 1 cup of pecan halves for topping
Combine all ingredients and pour into prebaked pastry shell.
Bake for 30 minutes, remove from oven, and decorate top of pie with additional pecan halves. Then place pie back into oven for an additional 10 to 15 minutes.
