Maple syrup adds sweetness to this tasty pecan pie! Easy to make, this pecan pie recipe doesn't need corn syrup or white sugar. One 9-inch pie comes from this recipe.
– 1 single-crust pie dough (I used this recipe) – 1 ¾ cups pecan halve – 3 large egg – 1 cup maple syrup – 2 tablespoons melted butter – 2 teaspoons vanilla extract – Optional: 1 tablespoon bourbon – ½ teaspoon fine sea salt – Optional, for serving: vanilla ice cream or whipped cream
Prepare pie dough as instructed. Roll the dough into a 14-inch circle and drape it over a 9-inch pie plate on a floured surface. Insert dough gently into pan edges.
Shear or kitchen shear the edge to an even 1-inch overhang. Underfold the overhang to make a thick pan rim border. Gentle fork-prick the perimeter for a starburst (photos).
Refrigerate the pie pan while making the filling. Prepare the oven with racks in the middle and lower third at 375 degrees Fahrenheit.
Bake pecans on a large, rimmed baking sheet for 5–6 minutes until fragrant. Let the pan cool. Mix eggs until pale yellow in a medium bowl.
Vanilla extract, melted butter, maple syrup, optional bourbon, and salt. Mix well. Place toasted pecans evenly in the pie pan after removing it from the fridge.
Pour all the maple syrup over the pecans after whisking again. To catch drips, place the pie on the middle rack and your empty baking sheet below.
Bake for 40–50 minutes until crust is golden brown and pie centre puffs up (it will sink as it cools). Let the pie cool on a wire rack for an hour.
Use a sharp knife to slice the pie and serve with vanilla ice cream or whipped cream. This pie can be refrigerated covered for 3 days.