Maple-Honey Pecan Pie

Yield

One 9” pie.

Notes

• Don’t use a deep-dish pie plate.
• Don’t underbake: look out for just a little bit of jiggle in the center, you don’t want the whole filling jiggling.

Ingredients

• Prepared pie crust, blind-baked at least 45 minutes
• 1 ½ cups (180 g) pecan halves, whole
• ½ cup (115 g) unsalted butter
• ¼ cup (85 g) maple syrup
• ¼ cup (85 g) honey
• ½ cup (110 g) light brown sugar
• ½ cup (75 g) maple sugar or use more light brown sugar
• 4 large eggs, at room temperature
• 1 tbsp (15 mL) bourbon (optional)
• 1 tsp vanilla extract
• ¾ tsp kosher salt
• Flaky sea salt, such as Maldon (optional)

Steps

1. Heat oven to 350 °F. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
2. Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
3. While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
4. Place pecans along the bottom of the crust. Carefully pour the filling over the pecans.
5. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes.
6. Remove pie from the oven and transfer to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

Source

• https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie
• Chocolate-Bourbon Pecan Pie