Sweet And Sticky Pecan Pie Recipe
During the holiday season, one dessert takes the cake, and no — it's not actually cake. Pies reign supreme on Thanksgiving and Christmas, and there are plenty of varieties that exist. But, if you want something that's not your traditional pumpkin or apple pie, this sweet and sticky pecan pie is the perfect way to end your holiday meal. Just start with a store-bought pie crust, make the filling, layer the pecans on the bottom, and bake. Trust us, this recipe is really as easy as pie.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this sweet and sticky pecan pie recipe. "Pecan pie is such a classic treat. I love the combination of crunchy, nutty pecans with that sweet and sticky filling," Brookes shares. And, even if you don't bake a lot, this recipe is still beginner-friendly. "I'd say this recipe is approachable enough for a beginner, especially when using ready-made pastry," Brookes shares.
Gather the ingredients for this sweet and sticky pecan pie
If you've made a pie before, you likely know most of the ingredients that go into it. Be sure to get sweet shortcrust pastry (or pie crust), pecan halves, melted unsalted butter, cornstarch, brown sugar, eggs, vanilla extract, salt, and maple syrup. "The corn starch is an essential ingredient here, as it helps to thicken up the filling mixture," Brookes notes.
Once you have those items, you can make this sweet and sticky pecan pie.
Preheat the oven, and roll the pastry
To kick things off, preheat the oven to 400 F. Next, using a rolling pin, roll the pre-made pastry until it's large enough to line a 9-inch pie pan or dish. Carefully lay the pastry over the pie pan, and smooth it down into the base, and around the edges. It's easiest to use your fingers for this step. "Using store bought dough speeds up the process, making this recipe quick and easy," Brookes shares.
Trim the pastry crust
Once the pastry is firmly in the pie tin, use scissors or a knife to trim away any excess pastry along the edges. Be sure to leave about 1 inch of overhang around the edges. Then, use a fork to prick holes all over the base of the pie crust.
Now, place a piece of parchment paper over the pastry, and cover it with baking beans. This will help keep the base of the pie nice and flat as it bakes.
Bake the pie crust, and let cool
Bake for 20 minutes, and once finished, remove the baking beans and parchment paper from the tin, and cook for another 5 to 7 minutes, or until the pie crust is fully cooked.
Once you remove the pie crust from the oven, use a sharp knife to carefully slice away any excess pastry to make a neater edge. Then, set the pie aside to cool while you make the filling.
Make the pie filling
Adjust the oven temperature to 350 F. Mix 2 tablespoons of melted butter and cornstarch in a small bowl. Then, whisk the remaining 3 tablespoons of butter, sugar, and the cornstarch mixture in a large mixing bowl. Then, whisk in the eggs, vanilla extract, salt, and maple syrup.
Assemble the pie
Once the crust has cooled, assemble the pie. On the bottom layer, spread the pecan halves out, and then pour the filling over the top. Bake the pie for 45 to 50 minutes. If you notice that the pie edges are starting to brown too quickly, you can add a piece of aluminum foil over the top for the remainder of the cooking time.
Slice and serve
Remove the pie from the oven, and let it cool completely. Once cooled, you can slice, and serve as you wish. "This pecan pie is great served with a dollop of whipped cream, ice cream or crème fraîche," Brookes suggests.
Not sure you'll have much left, but if you do, we've got you covered. "Leftovers should keep well in the fridge up to 4 days. You can reheat portions in the microwave or oven," Brookes shares.
We hope this tasty pie is a hit at your next get-together.
- 18 ounces pre-made pie crust
- 5 tablespoons unsalted butter, melted, divided
- 1 tablespoon cornstarch
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup maple syrup
- 2 cups pecan halves
- Preheat the oven to 400 F. Roll out the pastry until it's big enough to line a 9-inch pie pan, or use a 9-inch pie crust. Lay the pastry over the pan, and smooth it against the base and edges with your fingers.
- Trim away any excess pastry, but leave a 1-inch overhang around the edges. Prick the base all over with a fork, then place a sheet of parchment paper over the pastry, and fill with baking beans.
- Bake for 20 minutes, then remove the baking beans and paper, and bake for another 5 to 7 minutes, until cooked through.
- Use a sharp knife to carefully slice away the excess pastry, creating a neater edge. Then, set the pie crust aside to cool while you make the filling. Reduce the oven temperature to 350 F.
- Mix together 2 tablespoons of the melted butter, and the cornstarch. Whisk the remaining butter, brown sugar and corn starch mixture in a large mixing bowl. Add the eggs, vanilla extract, salt, and maple syrup, and give everything a final mix.
- Spread the pecan halves on the bottom of the pie crust, then pour the filling mixture overtop.
- Bake for 45 to 50 minutes, until set. If the edges of the pastry start to brown too quickly, place a piece of foil over the top. Leave to cool completely before slicing.
| Calories per Serving | 687 |
| Total Fat | 43.1 g |
| Saturated Fat | 12.8 g |
| Trans Fat | 0.3 g |
| Cholesterol | 88.8 mg |
| Total Carbohydrates | 72.4 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 33.7 g |
| Sodium | 368.6 mg |
| Protein | 6.6 g |
