Maple syrup pecan pie, the healthier but just as tasty substitute to your classic pecan pie! The pie crust is flakey and buttery, and the filling is just as packed with pecans but less of the calories and the excessive sugar.
1½cuppecan, roughly chopped (plus pecan halves for garnishing if desired)
For the pie crust:
In a mixing bowl, mix together flour, sugar, and salt. Blend the cold butter into the flour until the butter pieces are around pea size.*You can blend the butter into the flour with either a fork, a pastry blender, a grater, or using a food processor.*
Add the cold water to the flour and mix just enough until the dough comes together. The dough will look more on the shaggier side and not smooth, but just give it a couple of kneads and the dough should compact and hold itself together. However, DO NOT over knead the dough or it will result in a tough pie crust.*Depending on your environment, the amount of cold water may vary. If it's humid and hot, you may use a couple tablespoon less water. If the weather is cold and dry, then, you may need a couple tablespoons more.*
Transfer the pie dough to a clean work surface lightly dusted with flour. Roll the pie dough into a circular shape, about ¼ inch thick or just a touch thinner. Transfer the pie dough into a pie dish and gently mold the dough into the dish. Trim the excess dough from the rim of the pie dish and flute the edge of the dough by pushing and pinching with your fingers. Chill the dough in the fridge for about 15 minutes.*Refer to the post for picture reference.*
Preheat oven to 400°F.
Brush the edge of the pie crust with egg wash if you wish. Dock the bottom of the pie crust will a fork and line the interior of the crust with a parchment and fill it with either beans or ceramic pie weights. Blind bake the pie crust for about 15 minutes then remove the parchment with the weights. Bake for another 5 minutes then remove the pie crust from the oven and let it cool at room temperature while you make the filling.*Crumbling the parchment paper before lining the pie crust makes it easier to work with. To prevent the edge of the pie crust from browning too much, you can use strips of foil to wrap around the edge of the pie crust.*
For the pecan pie filling:
Lower the oven temperature to 350°F.
In a saucepan, heat the butter on medium heat until it's just melted. Add the maple syrup, both the white and brown sugar, cornstarch, vanilla, salt, and cinnamon. Whisk the mixture until everything is well combined and the cornstarch no longer looks clumpy. Remove from heat.
Slowly drizzle the beaten eggs into the warm pie filling while whisking until well combined, then stir in the roughly chopped pecans. Pour the pecan pie filling into the pre-baked pie crust. Optional: Carefully arrange whole pecan halves on top of the pecan pie filling.
Bake the pecan pie for about 50-60 minutes. After 20-30 minutes of baking, and the pecans have browned to your desired color, cover the entire pie with a tented aluminum foil to prevent further browning. *At around 50 minutes baking, the center of the pie filling will be at a gooey consistency, while at around 60 minutes, the center of the pie will be more set.*
Remove the pie from the oven and let the pie cool at room temperature ready to serve, or cool completely and store in the fridge, properly covered, for up to a week.Enjoy the pie warm with a generous scoop of vanilla ice cream!