Maple Pecan Pie

  • 1hr 15min
    prep time
  • 2hr
    total time
  • 8
    servings

Pecan pie has taken the backseat to pumpkin and apple for far too long. Give it the spotlight by making this maple version. It’s not quite as sweet as pecan pies you may be used to, which makes it all the more gratifying to serve piled high with Tillamook Mudslide Ice Cream!

Let's Make This Recipe!

Ingredients
  • Crust
  • 1 cup + 2 tablespoons all-purpose flour, plus more for rolling
  • ½ cup (1 stick) Tillamook Unsalted Butter, very cold & cut into pieces
  • 1 teaspoon white vinegar
  • 2 tablespoons ice cold water
  • Maple Pecan Filling
  • 1 cup pure maple syrup
  • ½ cup brown sugar
  • ½ cup (1 stick) Tillamook Unsalted Butter
  • 3 eggs
  • ½ teaspoon salt
  • 1½ cups pecan halves
Directions
  • Make the crust
  • Step 1

    In a large bowl, combine the flour and salt for the crust. Add the butter and quickly work it into the flour with your fingers until the largest chunks of butter are about the size of a hazelnut. Pour in the vinegar and water, use fingers to combine.

  • Step 2

    Once the dough comes together, transfer it to a floured surface, divide and flatten into two round disks, about 1-inch thick. Cover in plastic wrap and refrigerate for at least 1 hour.

  • Make the Filling
  • Step 1

    In a saucepan, combine maple syrup and sugar and stir to combine. Cook over medium heat, let it to come to a boil without stirring. Remove from heat and add butter; allow the butter to melt without stirring.

  • Step 2

    In a large bowl, whisk together the eggs and salt. Pour the hot syrup mixture into the eggs, whisking constantly. Pour in the pecans and stir gently to combine.

  • Make the Pie
  • Step 1

    Preheat the oven to 350°F. On a floured surface, roll one dough disk out into a round sheet, about ¼ inch thick.

  • Step 2

    Transfer the dough to a lightly greased 9-inch pie dish. Press the dough into the bottom of the dish and trim off the excess dough (there should still be about ½ inch hanging off the side all the way around). Tuck the overhang under the dough to create a thick edge, and use your fingers to crimp.

  • Step 3

    Pour the filling into the pie shell and bake for 35 to 40 minutes.

  • Step 4

    Allow the pie to cool completely before serving with a big scoop of Tillamook Mudslide Ice Cream!