Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 8 Tbsp Unsalted Butter (very cold, cubed)
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 3–5 Tbsp Ice Water
  • 1 cup Grade A Dark Robust Maple Syrup
  • 4 Tbsp Unsalted Butter (melted)
  • ¼ cup Light Brown Sugar, packed
  • 3 Large Eggs (lightly whisked)
  • 1 tsp Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 2 cups Raw Pecan Halves (divided)

Instructions:

  1. Prepare the Dough: Combine flour, salt, and sugar in a bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs (pea-sized pieces of butter remaining).
  2. Add Liquid and Chill: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to the 9-inch pie plate, trimming the edges and crimping the rim decoratively. Freeze the crust for 15 minutes.
  4. Blind Bake: Preheat the oven to 375°F (190°C). Line the frozen crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper, and bake for another 5–7 minutes until the base is dry and lightly golden.
  5. Cool the Crust: Allow the blind-baked crust to cool completely on a rack. Reduce the oven temperature to 350°F (175°C).
  6. Melt and Combine Wet Ingredients: In a saucepan, gently heat the maple syrup until slightly warm (do not boil). Remove from heat and stir in the melted butter, brown sugar, and salt until smooth.
  7. Temper the Eggs: In a separate bowl, lightly whisk the three eggs with the vanilla extract. Slowly stream about half of the warm maple mixture into the eggs while whisking continuously. Pour the tempered egg mixture back into the main maple mixture and whisk until fully combined.
  8. Assemble the Pie: Spread 1 ½ cups of pecans evenly across the bottom of the cooled pie crust. Pour the maple custard filling over the nuts.
  9. Decorate and Bake: Arrange the remaining ½ cup of pecan halves decoratively on top of the filling. Place the pie plate onto a heavy baking sheet.
  10. Bake: Bake at 350°F (175°C) for 50–60 minutes. The pie is done when the edges are set but the very centre still has a slight jiggle. If the crust edges brown too quickly, loosely cover the edges with foil.
  11. Cool Completely: Remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool and set completely for at least 3 hours at room temperature before slicing.