Ingredients:

  • 1 ¼ cups (150 g) All-Purpose (Plain) Flour
  • 1 tsp (5 g) Granulated Sugar
  • ½ tsp (3 g) Fine Sea Salt (for crust)
  • ½ cup (113 g) Unsalted Butter, diced, must be cold
  • 3–5 Tbsp (45–75 ml) Ice Water
  • 2 cups (225 g) Pecan Halves, lightly toasted
  • 1 cup (240 ml) Pure Maple Syrup (Grade A Dark/Robust Taste)
  • ½ cup (110 g) Light Brown Sugar, packed
  • ¼ cup (55 g) Unsalted Butter, melted and cooled
  • 3 Large Eggs, lightly beaten
  • 1 tsp (5 ml) Vanilla Extract
  • ½ tsp (2.5 g) Fine Sea Salt (for filling)
  • 1 Tbsp (15 ml) Dark Rum or Bourbon (optional)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter until pieces are pea-sized. Gradually add ice water, mixing until the dough just comes together. Do not overmix.
  2. Chill: Form the dough into a flat disc, wrap tightly, and refrigerate for 30 minutes.
  3. Roll and Fit: On a floured surface, roll the dough into a 12-inch circle. Transfer carefully into the pie plate. Trim and crimp the edges.
  4. Second Chill: Place the prepared pie plate in the freezer or fridge for 15 minutes. This prevents shrinkage during baking.
  5. Blind Bake: Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper, fill with pie weights. Bake for 15 minutes.
  6. Partial Bake: Remove weights and paper. Reduce oven temperature to 350°F (175°C). Bake for another 5–8 minutes until the bottom looks dry and lightly golden. Remove from oven and set aside.
  7. Toast Pecans: Lightly toast pecans in a dry skillet for 3 minutes until fragrant. Set aside.
  8. Combine Wet Ingredients: In a large bowl, whisk together the maple syrup, brown sugar, melted butter, vanilla, salt, and optional bourbon until smooth.
  9. Add Eggs: Gently whisk in the lightly beaten eggs until just combined. Do not whip air into the mixture.
  10. Assemble: Spread the toasted pecans evenly across the bottom of the warm, blind-baked crust.
  11. Pour: Slowly pour the liquid filling mixture over the pecans in the crust. The pecans should rise slightly and spread evenly.
  12. Bake: Place the pie on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes.
  13. Monitor Edges: If the crust edges begin to brown too quickly (usually around 20 minutes), carefully cover them with strips of foil or a pie shield.
  14. Test Doneness: The pie is done when the edges are set and puffy, and the very centre of the filling has only a slight wobble, like softly set gelatin.
  15. Cool: Transfer the pie to a wire rack. Allow it to cool completely to room temperature (minimum 4 hours) before slicing. This step is critical for the filling to fully set.