Maple Pecan Pie with Flaky Crust

Name: Maple Pecan Pie with Flaky Crust
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1¼ cup (156 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; 1 tablespoon (13 g) granulated sugar; ½ pound (227 g) unsalted butter, cold, cut into ½-inch cubes; ¼ cup (60 ml) ice water; 4 tablespoons (57 g) unsalted butter; 1 cup (240 ml) pure maple syrup; ½ cup (110 g) packed light brown sugar; 3 large eggs, at room temperature; 1½ teaspoons (7 ml) vanilla extract; ½ teaspoon (1.2 g) ground cinnamon; ¼ teaspoon (1½ g) kosher salt; 2 cups (220 g) raw pecan halves, toasted and cooled

From the MyKitchenBank Kitchen

A classic American pecan pie with a buttery, flaky homemade crust and a rich filling sweetened with maple syrup instead of corn syrup. The filling is silky, gooey, and studded with toasted pecans, with a hint of vanilla and warmth from cinnamon. The result is a pie with complex maple flavor, crispy edges, and a tender-set center that slices cleanly.

Prep: 30 min
Cook: 1 hr
Wait: 2 hr 30 min
Total: 4 hr
Makes: 1 nine-inch pie (8 slices)

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Steps

Before you start

Cut the butter into ½-inch cubes and refrigerate for at least 30 minutes before making the crust
Preheat the oven to 350°F (175°C) 15 minutes before baking
Toast the pecans on a baking sheet at 325°F (163°C) for 8 minutes, then cool completely—this deepens their flavor

1
Make the pie dough
- In a food processor, combine the flour (156 g), salt (3 g), and sugar (13 g).
- Pulse to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse sand with some small pea-sized butter pieces still visible—about 15–20 pulses.
- Sprinkle the ice water over the mixture and pulse just until the dough comes together and no dry flour remains, 5–8 more pulses.
- Do not overmix or the crust will be tough.
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Ready when: Dough holds together when squeezed but is still shaggy
Tip: Keep the butter very cold; if it gets warm, chill the flour mixture for 10 minutes before proceeding.
2
Chill the dough disk
- Turn the dough out onto a sheet of plastic wrap, press it into a flat disk about 1 inch thick, wrap it well, and refrigerate for at least 1 hour.
- This resting time is essential—it allows the gluten to relax and the butter to firm up, which will make the crust flakier and easier to roll.
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Tip: If the dough is too cold and hard to roll, let it sit at room temperature for 5–10 minutes until pliable.
3
Roll and fit the crust
- On a floured work surface, roll the chilled dough out to a 12-inch (30 cm) circle, about ⅛ inch thick.
- Transfer it to the 9-inch (23 cm) pie pan by rolling it loosely onto the rolling pin, unrolling it over the pan, and gently pressing it into the bottom and sides.
- Trim the overhang to 1 inch all around, fold it under itself to create a rim, and crimp decoratively with your fingers or a fork.
- Prick the bottom with a fork in about 10 places to prevent puffing.
- Refrigerate while you prepare the filling.
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Ready when: Dough lines pan evenly with no thick spots; rim is uniform
Tip: Let the dough warm up slightly if it's too cold to roll without cracking; work gently to avoid tearing.
4
Blind bake the crustOven 350°F / 175°C
- Place a rack in the lower third of the oven and preheat to 350°F (175°C).
- Line the prepared pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12–15 minutes until the edges are light golden and the sides are set but the bottom is still pale.
- Remove the weights and parchment, prick the bottom again lightly with a fork, and bake for another 3–4 minutes until the bottom is dry but not colored.
- Remove and let cool slightly while you make the filling.
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Ready when: Crust edges are light golden; bottom is set and dry to the touch
Tip: Blind baking is crucial for pecan pie—it prevents a soggy bottom. Don't skip it.
5
Prepare the filling base
- In a medium saucepan over medium heat, melt the butter (57 g).
- Remove from heat and stir in the maple syrup (240 ml) and brown sugar (110 g) until the sugar dissolves.
- Let this mixture cool to barely warm, about 3–5 minutes.
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Ready when: Mixture is smooth and sugar is fully dissolved; cooled to barely warm
Tip: Cool the mixture before adding eggs or you'll cook them. Aim for a temperature around 120°F (49°C).
6
Temper and whisk the eggs
- In a large mixing bowl, whisk the room-temperature eggs (3) until well combined, then slowly whisk in the cooled maple-butter mixture.
- This slow addition prevents the eggs from scrambling.
- Add the vanilla extract (7 ml), ground cinnamon (1.2 g), and salt (1.5 g).
- Whisk until the filling is smooth and well blended.
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Ready when: Filling is smooth, uniform in color, with no streaks of egg white
Tip: Whisking in the warm mixture slowly and steadily keeps the eggs from cooking. Don't rush this step.
7
Add the pecans and fill the pie
- Fold the toasted pecans (220 g) into the filling until evenly distributed.
- Pour the filling into the blind-baked pie shell, spreading the pecans as evenly as possible.
- The filling should come to about ¼ inch below the rim of the crust.
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Ready when: Filling fills the pie pan evenly; pecans are distributed throughout
Tip: If the filling seems too full, remove a tablespoon or two—overfull pies will spill and be hard to slice.
8
Bake the pieOven 350°F / 175°C
- Bake the filled pie at 350°F (175°C) in the lower third of the oven for 40–50 minutes.
- The pie is done when the edges are set and caramelized (dark golden-brown) and the center jiggles only very slightly when you gently shake the pan—about a 1-inch diameter circle in the very center should wobble gently.
- The internal temperature at the center should reach 190–195°F (88–90°C) if using a thermometer.
- The top should look glossy and slightly risen.
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Ready when: Edges are dark golden-brown; center jiggles just slightly when shaken; internal temperature 190–195°F (88–90°C)
Tip: The center will continue to set as the pie cools, so don't overbake or the filling will be rubbery. Slight jiggle in the center is correct.
9
Cool the pie
- Remove the pie from the oven and place it on a cooling rack.
- Let it cool at room temperature for 2–3 hours.
- This gradual cooling allows the filling to set properly and the flavors to meld.
- Do not refrigerate or place in a cold place, as rapid cooling can cause the filling to crack.
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Ready when: Pie is completely cool to the touch; filling is firm and no longer warm
Tip: Resist the urge to refrigerate or cut the pie while still warm—patience here means a perfect slice.
10
Chill before serving (optional)
- Once completely cooled, cover the pie lightly with plastic wrap and refrigerate for at least 30 minutes before serving.
- This helps the pie firm up further and makes slicing cleaner.
- You can serve it chilled, at room temperature, or gently warmed.
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Tip: If the pie is very cold, let it sit at room temperature for 10–15 minutes before slicing for cleaner cuts.

Good to know

Tips

Toast the pecans before adding them to the filling. This deepens their flavor and prevents them from tasting raw or bland, especially important when you're baking a pecan pie.
Temperature matters for the filling base: if the maple and brown sugar mixture is too hot when you add the eggs, they'll scramble. If it's too cold, the filling won't blend smoothly. Aim for barely warm (around 120°F / 49°C).
A pie thermometer or instant-read thermometer takes the guesswork out of doneness. The filling should hit 190–195°F (88–90°C) at the center when fully set.
Don't skip the blind bake step. Because the filling is wet and the bake time is relatively short, the crust needs a head start to cook through and avoid sogginess.

Make ahead

The crust dough can be made up to 2 days ahead and frozen. The fully baked pie can be made up to 1 day ahead; cover loosely with foil after it's fully cooled.

Storage & reheating

Store the cooled pie loosely covered with plastic wrap or foil at room temperature for up to 2 days, or refrigerated for up to 4 days. To reheat, cover with foil and warm in a 300°F (150°C) oven for 10–15 minutes until warmed through. Do not microwave, as this will make the filling weep. The pie can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

Substitutions

pure maple syrup → Light corn syrup (¾ cup / 180 ml) plus ¼ cup (60 ml) molasses. This will make a more traditional pecan pie with deeper molasses notes instead of pure maple flavor. The flavor profile will be richer and slightly less subtle.
packed light brown sugar → Granulated sugar (½ cup / 100 g). The pie will be slightly less rich and complex in flavor. Use the same weight of granulated sugar.
raw pecan halves → Walnut halves or black walnut pieces. Walnuts have a slightly sharper, more earthy flavor than pecans. Toast them the same way and use the same weight.
unsalted butter → Cold vegetable shortening or leaf lard (227 g total, or 113 g butter plus 113 g shortening). Shortening produces a more tender, flakier crust but less rich flavor. Lard creates exceptional flakiness and is traditional. A 50/50 blend of butter and shortening balances flavor and texture.