This old fashioned pecan pie recipe is made with maple syrup, instead of corn syrup, and is packed with pecans in a delicious maple filling! It’s healthier and so much more satisfying!
Pecan pie is my family’s very favorite pie, and I can never seem to make enough… It disappears first out from the Thanksgiving and Christmas dessert tables!
You can make this pie the day before serving, which makes it ideal for Thanksgiving if your oven will be occupied with a turkey, stuffing, sweet potatoes, rolls, and green bean casserole on Thanksgiving day!
Tools You Will Need
9-inch pie plate
Medium-sized mixing bowl.
Pie Crust Ingredients:
This egg and vinegar pie crust is really easy to make and super crusty, crispy, and flaky when you serve it! You can also mix up this pie crust, and put the dough in the fridge for an easy rollout later! This recipe makes 2-3 pie crusts depending on how thin your roll them.
- 1 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp salt
How To Make Pecan Pie Crust
In a large bowl, use a pastry cutter to work the cold butter into your flour and salt till it looks like a coarse meal or crumb.
Then, In a smaller bowl, beat 1 large egg with a fork. Add 5 tablespoons of cold water, and 1 tablespoon of white vinegar.
Pour the egg mixture into the flour and butter mixture, and mix gently till all of the ingredients are incorporated.
Cut the pie crust dough into 2-3 even pieces, and roll each piece into a ball, and place each one in a gallon-sized Zip Lock bag.
Put pie crust balls in the freezer for 15 to 20 minutes to chill.
Remove one pie crust dough ball from the freezer.
Remove pie crust dough from the zip loc gab.
On a well-floured surface, roll pie crust dough… Start at the center of the ball and work your way out!
Roll to about 1/4 inch thick and a couple of inches wider in diameter than your 9-inch pie pan!
Roll the crust up on your rolling pin and transfer to the pie pan, where you can roll it back out and set in place!
If the dough gets sticky, sprinkle flour on your dough and a rolling pin.
If dough sticks to your countertop, use a metal spatula to gently scrape it off. Then flip it over and finish rolling it out to about 1/4 inch thick (and a larger diameter than your pie pan!)
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Make Pecan Pie Filling
- 2 1/4 cups whole pecan halves
- 3 eggs
- 1/2 tsp salt
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 cup pure maple syrup
In a medium-sized bowl combine eggs, butter, brown sugar, salt, and maple syrup. Mix well.
Pour pecans into raw pie crust, and spread evenly.
Pour maple mixture over pecans.
Cover crust with foil to prevent burning.
Bake at 375 degrees F for 25 minutes.
Remove foil covering crust and bake for an additional 15 minutes.
Cool on rack.
Enjoy your old-fashioned pecan pie!
If you are lucky enough to have any leftovers, cover them and refrigerate them after the pie has set out for 2 hours.
This pecan pie is good any time of year… But it’s a classic Christmas and Thanksgiving Dessert too! I like to serve it with Roasted Turkey Breast, a big green beans casserole, mashed potatoes with homemade gravy, cranberry sauce, homemade buttery sourdough rolls, and stuffing!
You can also serve this for a Sunday Dinner with Boston Butt Roast, a traditional roast beef, hot homemade bread, and a green salad! The possibilities are endless! You may also be interested in making candied yams with maple syrup on the stovetop!
If you are making this for Thanksgiving, print out your free Thanksgiving coloring pages to keep the littles busy while you’re cooking!
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