Ingredients
- 1 9-inch single pie crust, chilled
- 2 cups (220 g) pecan halves/chopped, toasted
- 6 Tbsp (85 g) unsalted butter
- 3/4 cup (150 g) light brown sugar
- 1 cup (240 ml) pure maple syrup or light corn syrup
- 1/2 tsp fine salt
- 1–2 Tbsp bourbon (optional)
- 3 large eggs
- 1 tsp vanilla extract
Equipment
- oven
- pie dish (9-inch)
- pie weights and parchment
- saucepan
- whisk
- mixing bowl
- cooling rack
Method
- Heat oven to 375°F (190°C). Par-bake crust with parchment + weights 12–15 min; remove weights and bake 5 min more.
- Melt butter over low. Whisk in brown sugar, maple (or corn) syrup, salt, and bourbon until glossy; cool 5 min. Whisk in eggs and vanilla.
- Scatter toasted pecans in warm crust; pour filling over.
- Bake 400°F 10 min, then 350°F 30–40 min until center jiggles slightly or reads 200°F/93°C.
- Cool 3–4 h; slice or chill for clean wedges.
Nutrition
Calories: 520kcalCarbohydrates: 66gProtein: 6gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 210mgPotassium: 180mgFiber: 4gSugar: 40gVitamin A: 500IUCalcium: 60mgIron: 2mg
Notes
All-Maple: Reduce brown sugar to 1/2 cup; add 1 tsp maple extract if desired.
Bourbon: Add 2 Tbsp bourbon + pinch cinnamon.
Cheesecake riff: Spread pecan topping over baked cheesecake; bake 15–18 min more.
Air-Fryer Minis: 325°F for 12–16 min in 4–5″ tins.
Alternate Methods: Slab Pie: Double recipe for 10×15″ sheet; bake 350°F 35–45 min. Stovetop pre-cook: Warm filling to 120–130°F to dissolve sugar fully before adding eggs.
Bourbon: Add 2 Tbsp bourbon + pinch cinnamon.
Cheesecake riff: Spread pecan topping over baked cheesecake; bake 15–18 min more.
Air-Fryer Minis: 325°F for 12–16 min in 4–5″ tins.
Alternate Methods: Slab Pie: Double recipe for 10×15″ sheet; bake 350°F 35–45 min. Stovetop pre-cook: Warm filling to 120–130°F to dissolve sugar fully before adding eggs.
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