Maple Brown Butter Pecan Pie

Pecan Pie is one of the most beloved desserts especially during the Fall and around Thanksgiving. Here's the thing - making pie is daunting for many people because pie crust takes time and planning. It needs time to rest in the fridge, and then there's the important technique to ensure it comes out tender AND flaky, and what about the shrinking? There's nothing worse than dealing with a shrunken pie shell. Well, here's my solution for those who haven't the time for making pie - it's my Maple Brown Butter Pecan Pie with a NO-ROLL, press-in crust that takes no time to make!

Not only is it easy, but the filling is so rich, soft and gooey and very well balanced. It is not too sweet. I have actually converted people who never liked pecan pie with this recipe. You can make your own homemade pie crust if you wish, but TRUST me on this filling. It is the BEST. If you love pecan pie, be sure to check out my Pecan Pie Filled Pumpkin Cupcakes!

WHY YOU WILL LOVE THIS RECIPE:

• Easy no-roll pie crust - you don't need to fuss over pie dough and make a mess of the kitchen. Although I LOVE making pastry, sometimes I just don't have time for it because... LIFE! This easy recipe makes a thin crust, so this is almost like a pecan tart.
• Soft and gooey pecan pie filling - the texture of this filling is perfect in my books. It is soft and slightly gooey but not runny so that you can't get a nice slice and not curdled and grainy.
• Rich brown butter filling - brown butter is IT! Believe me it makes the world of difference to the flavor of this filling. It rounds it out, elevates it, makes it more complex and tempers the sweetness by adding savory notes from the Maillard browning reactions.
• Maple pecan pie filling - maple syrup also is a key ingredient. Maple syrup has a tangy fermented and slightly savory sweetness that completely balances the taste of the filling so it doesn't taste like you're eating just plain sugar.

INGREDIENTS FOR MAPLE BROWN BUTTER PECAN PIE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Butter - you will use melted butter to make the crust, and then you will also brown some butter and use it to make the filling. Browning butter is easy and a great technique to learn if you enjoy baking because it adds so much depth of flavor to baked goods!
• Brown sugar - brown sugar adds caramel-like flavor due to the molasses content which makes the filling more complex. You can use light or dark brown sugar for this recipe. I chose light brown here because I wanted the taste of the maple syrup to shine, but dark brown sugar also tastes great!
• Corn syrup - corn syrup has special properties in that it contains certain types of sugar/carbohydrates that prevent crystallization and create a velvety viscosity so that the filling has a smooth consistency. You could replace it with maple syrup if you do not like using corn syrup, but I think it really helps with the texture.
• Eggs - three large eggs will add structure to set the filling since pecan pie filling is a sugar-based custard after all!

• Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
• Vinegar - yes, plain old vinegar! It's my secret ingredient and I learned this tip when developing my Butter Tarts recipe in my Occasions cookbook. Vinegar cuts the sweetness and will make this pecan pie stand out from any others you've had before.
• All purpose flour - regular unbleached all-purpose flour works just great for the crust and you'll need just 1 teaspoon to guard against over-cooking the filling.
• Salt - it's so important in the filling to balance all of the sugar!
• Pecans - if you have time, I recommend toasting the pecans in the oven or in a dry frying pan over the stove to maximize their flavor before chopping them up to mix into the filling.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. Place flour, brown sugar, salt and baking soda in a medium bowl and whisk to blend and press out any lumps of brown sugar (or pulse in a food processor). Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. The butter should be well dispersed and there should be no dusty flour left in the bowl. Sprinkle in 1 teaspoon of water and blend with your fingertips until it holds together in clumps. It should look like damp crumbs or clusters that hold together when squeezed.
• STEP 2). Bake the crust. Press the crumbs up the sides and evenly across the base of your baking dish. Bake for 15-20 minutes until golden and it feels dry and firm. Set aside to cool while you make the filling.
• STEP 3). Brown the butter. Place butter in a small saucepan over medium-low heat and stir until melted. Increase heat and let it come to a boil while stirring. It will bubble and crackle as water evaporates. Continue to cook, stirring frequently, until the crackling noises fade and the bubbles subside. A dense golden foam will form at the surface as the last bit of water squeezes out and the color will progress from golden yellow to brown. This takes around 8-10 minutes. Once you smell that nutty aroma and begin to see little brown bits as you stir, take the pan off the heat and immediately pour the browned butter into a heatproof bowl to cool for 5 minutes.
• STEP 4). Make the filling. Combine eggs, brown sugar, corn syrup, maple syrup, brown butter, vanilla, vinegar and salt in a medium bowl. Whisk in flour, then stir in chopped pecans.
• STEP 5). Bake. Carefully pour the filling into the baked crust, then arrange pecan halves on top in concentric circles. Place tart pan on a rimmed baking tray and bake for 35-45 minutes until the filling puffs and the pastry is evenly browned. It will still jiggle just the slightest in the middle when it is ready.
• STEP 6). Cool. Transfer pie to a wire rack and let cool completely before serving.

EXPERT BAKING TIPS FOR MAPLE BROWN BUTTER PECAN PIE

• Do not over-whisk the filling. All you need to do is whisk until it is smooth and the sugar is dissolved. The intention is not to whip air into the mixture which will create air bubbles that can make the surface look less attractive and cause it to puff up too much as it bakes.
• Don't skip the salt! Salt is so important in baking, and especially in a sugar pie like this one! Do not leave it out.
• Do not over-bake the crust. The crust is ready when it is fragrant and golden. If you over-bake it then it may stick to the pie dish.
• Press the crust crumbs out thinly. This makes a crust with just under ¼ inch thickness. It is meant to be thin so even though it may not look like enough, I promise it is. Make sure you push it up the sides so that it holds in the filling.
• Do not over-bake the filling. The filling is ready when it puffs up and the pecans on top are golden. It should still wobble a bit in the middle since it will continue to cook and set as it cools. If it is completely stiff in the middle, then it will probably be over-cooked by the time it cools.

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Maple Brown Butter Pecan Pie

Christina Marsigliese

This is a cheat's version of pecan pie with an easy NO-roll, press-in pie crust with the most incredible filling that is full of flavor and not just sweet. This Maple Brown Butter Pecan Pie is so rich and complex with nutty brown butter and savory maple syrup in the filling so it is balanced and absolutely addictive. Get ready to convert pecan pie haters with this recipe!

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings 8 servings

Ingredients

  

Crust:

• 1 ¼ cups 180g all-purpose flour
• ⅓ cup 70g packed light brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• 6 tablespoon 84g soft unsalted butter

Filling:

• ¼ cup 56g unsalted butter, browned
• 3 large eggs
• 1 cup 220g packed light brown sugar
• ⅓ cup 80ml light corn syrup
• ¼ cup 60ml pure maple syrup
• 1 teaspoon 5ml pure vanilla extract
• 1 teaspoon 5ml white vinegar
• ¼ teaspoon salt
• 1 teaspoon 3g all-purpose flour
• ½ cup 70g chopped pecans
• 1 cup 100g pecan halves for topping

Instructions

 

• Preheat your oven to 350°F. Lightly grease a 9-inch baking dish.
• Make the crust. Place flour, brown sugar, salt and baking soda in a medium bowl and whisk to blend and press out any lumps of brown sugar (or pulse in a food processor). Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. The butter should be well dispersed and there should be no dusty flour left in the bowl. Sprinkle in 1 teaspoon of water and blend with your fingertips until it holds together in clumps. It should look like damp crumbs or clusters that hold together when squeezed. Tip the crumbs into the baking dish and press them up the sides and evenly across the base. Bake for 15-20 minutes until golden and it feels dry and firm. Set aside to cool while you make the filling.
• Brown the butter. Place butter in a small saucepan over medium-low heat and stir until melted. Increase heat and let it come to a boil while stirring. It will bubble and crackle as water evaporates. Continue to cook, stirring frequently, until the crackling noises fade and the bubbles subside. A dense golden foam will form at the surface as the last bit of water squeezes out and the color will progress from golden yellow to brown. This takes around 8-10 minutes. Once you smell that nutty aroma and begin to see little brown bits as you stir, take the pan off the heat and immediately pour the browned butter into a heatproof bowl to cool for 5 minutes.
• Make the filling. Combine eggs, brown sugar, corn syrup, maple syrup, brown butter, vanilla, vinegar and salt in a medium bowl. Whisk in flour, then stir in chopped pecans.
• Carefully pour the filling into the baked crust, then arrange pecan halves on top in concentric circles. Place tart pan on a rimmed baking tray and bake for 35-45 minutes until the filling puffs and the pastry is evenly browned. It will still jiggle just the slightest in the middle when it is ready. Do not over bake or the filling will become grainy once set. Cover with foil if the top is browning too fast. Transfer to a wire rack to cool completely before serving. Pecan pie is not meant to be served warm so let it cool entirely.

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