Pecan pie is such a classic recipe. But surprisingly – I have never even thought or attempted to make it myself. I’m always just the one consuming it. So this year for Thanksgiving – I added it to my list of pies that I made at the very last minute. See – I had a stash of pecans in my cupboard and when I looked at how simple the recipe was – I was instantly sold.
I used my go-to pie crust recipe (found in this post) that I had stashed in my freezer since the summer when I made this Strawberry Cream pie. And honestly – I found absolutely no difference between this crust and the one I made fresh for my other pies.
So lesson learned – you can definitely make pie crust in advance and freeze it for months – in case you get a sudden pie attack.
I loved this pie so much – here is another photo, just because.
- 1 recipe single-crust pie dough, fitted into a 9-in. pie plate and chilled
- 4 Tbsp. (1/2 stick) unsalted butter, cut into 6 pieces
- 1/2 granulated sugar
- 1/2 tsp. salt
- 3 large eggs
- 1 cup maple syrup
- 1 Tbsp. vanilla extract
- 2 cups pecans, toasted and chopped coarse
1. Preheat the oven to 375 degrees F.
2. Line the chilled pie crust with foil and pie weights. Bake until light in color – 25 to 30 minutes.
3. Remove pie to wire rack and remove foil and weights. Lower oven temperature to 275 degrees F. (The crust should be warm when the filling is added)
4. Melt the butter in a heatproof bowl set in a skillet with water maintained at just below a simmer.
5. Remove from skillet and stir in the sugar and salt until absorbed.
6. Whisk in the eggs, maple syrup and vanilla until smooth.
7. Return to the hot water and stir until shiny and hot to the touch and measures 130 degrees.
8. Off heat, stir in the pecans.
9. Pour the pecan mixture into the warm pie shell. Bake until set – around 50 to 60 minutes.