Maple Pecan Pie

5 from 1 vote

This maple pecan pie is the perfect pie to serve at Thanksgiving - with a sweet shorcrust pastry, maple pecan pie filling that doesn't use any corn syrup, and a salted maple vanilla whipped cream.

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Prep Time:45

Cook Time:45

Chill Time:15

Total Time:1 45

Course: Dessert

Cuisine: American

Keyword: maple, maple syrup, pecan pie, pie, tart, thanksgiving

Servings: slices

Calories: 409kcal

Ingredients

Sweet Shortcrust Pastry

90 g all-purpose flour (¾ c.)
¼ tsp. baking powder
¼ tsp. salt
30 g powdered sugar (¼ c.)
50 g unsalted butter cold, cubed (3 ½ tbsp.)
1 egg yolk
10 g sour cream (2 tsp.)

Maple Pecan Pie

28 g unsalted butter (2 tbsp.)
50 g dark brown sugar (¼ c.)
85 g pure maple syrup (¼ c.)
⅛ tsp. salt
½ tsp. vanilla bean paste
1 egg room temperature
140 g chopped pecans (1 ¼ c.)

Salted Maple Vanilla Whipped Cream

180 g heavy whipping cream (6 oz.)
30 g pure maple syrup (1 ½ tbsp.)
2 tsp. vanilla bean paste
1/4 tsp. flaky sea salt*

Instructions

Sweet Shortcrust Pastry

Add the flour, baking powder, salt, and powdered sugar into a food processor. Cut the cold butter into cubes, then add it into the food processor.
Pulse the mixture a few times until the butter is broken up into smaller chunks.
Add the egg yolk and sour cream into the food processor, and blend until the ingredients become one cohesive dough.
Remove the dough from the food processor, form it into a ball, and transfer it to a floured work surface.
Sprinkle flour on top of the dough ball, then roll it out into a 9" circle. If the dough starts sticking to the rolling pin, add more flour to the top of the dough.
Butter an 8" tart pan or a shallow 8" pie dish. Transfer the dough to the tart pan and crimp the edges.
Poke holes in the bottom of the crust with a fork, then transfer the crust to the freezer and let it chill for 15 minutes. In the meantime, preheat the oven to 375℉ / 190℃.
Once the crust has chilled, crumple up a piece of parchment paper and gently lay it on top of the pie crust. Fill the parchment with rice or pie weights, gently pressing it into the crimps on the crust as needed.
Bake the crust for 10-15 minutes, until it starts to turn golden brown. Once the crust is done baking, reduce the temperature to 350℉ / 175℃.

Maple Pecan Pie

In a medium sized microwave safe bowl, melt the butter. Add in the sugar, syrup, salt, vanilla, and egg. Whisk until well combined, then whisk in the pecans.
Remove the parchment and pie weights from the crust, then pour the pecan pie filling into the crust, gently moving the pecans around as needed to form an even layer.
Bake the pie for 25-30 minutes, until the filling only slightly wobbles in the center.
Allow the pie to come to room temperature, then cover it and place it in the fridge to set for at least 4 hours, up to overnight. Once you're ready to serve the pie, make the maple whipped cream.

Salted Maple Vanilla Whipped Cream

Add the heavy whipping cream, maple syrup, vanilla, and salt to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the whipped cream until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with your tip of choice, and pipe the whipped cream along the edge of the pie. Slice, serve, and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer

*if using table salt, use 1/8 tsp.

Nutrition