Easy Maple Honey Pecan Pie – flaky, buttery crust, gooey maple honey brown butter filling, crunchy toasted pecans mmmm this pie has to be made for Thanksgiving. With only a few ingredients, easy to make- this pie is one of my favorites!
Maple Honey Pecan Pie
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream and you’ll enjoy each bite. Prepare this traditional pie for holidays or gatherings and you won’t go wrong. I love this pie and enjoy preparing it every time.
Maple Honey Pecan Pie
Looking for a Thanksgiving recipe? You’ve already tried all types of pies and want to find something new and different? You’re in the right place. This pecan pie has a stronger taste and more intense aroma than the classic pie with corn syrup!
It’s worth spending a few minutes more to make brown butter and toast pecans, and instead of corn syrup, maple syrup and honey go perfectly together.
Ingredients
Grab the ingredients and start preparing Maple Honey Pecan Pie!
- unbaked 9 inch pie crust
- brown sugar
- pure maple syrup
- honey
- eggs
- unsalted butter
- vanilla extract
- salt
- pecans
The amount of ingredients and detailed preparation are at the bottom of the post in the recipe card.
Preparation:
Step 1. Make brown butter.
Step 2. Fill the crust with chopped toasted pecans
Step 3. Make the filling and pour it over the pecans
Step 4. Place pecan halves on top
Step 5. Bake the pie
Wait for the pie to cool and set and enjoy!
Baking:
How do I know the pie is baked? This is very important, so try to follow this part of the preparation carefully. The pie is done when the crust gets golden brown. The pie should be set around the edges and the center should not be overly jiggly. If the center is not set, continue baking the pie. If it browns too much, cover with foil or put a pie crust shield around the edges and continue baking until done.
Cooling:
Cool the pie before serving at room temperature, completely. If it’s not cooled enough, the filling will be runny.
Storing:
Store covered in the fridge for up to 4 days.
Still thinking about what to prepare for Thanksgiving? You can find many THANKSGIVING recipes on our blog. You can also try to make these PECAN PIE BARS from a famous blogger SUGAR APRON.
Pie fans – this is the recipe for you. Prepare Maple Honey Pecan Pie now and I am sure it will become part of your Thanksgiving meal. Enjoy!
Maple Honey Pecan Pie
Easy Maple Honey Pecan Pie - flaky, buttery crust, gooey maple honey brown butter filling, crunchy toasted pecans mmmm this pie has to be made for Thanksgiving.
Ingredients
- 1 chilled unbaked 9 inch pie crust
- 1/2 cup brown sugar
- 1/3 cup pure maple syrup
- 1/3 cup honey
- 3 large eggs
- 4 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 1/2 cups toasted chopped pecans
- 3/4 cup pecan halves
Instructions
To make the brown butter:
- Place diced butter in a light bottomed saucepan over medium heat. Butter will melt and start bubbling and boiling. Keep cooking with frequent stirring. This will take a couple of minutes. The mixture is done when it stops boiling, the butter gets a deep golden color, bottom layers darken and a nutty flavor appears. Make sure to be close to the cooker and stir constantly so that the butter wouldn’t burn. Remove from heat and pour the butter in another bowl (heatproof bowl) and leave to cool for about 20 minutes at room temperature. A tip: If you want butter to cool faster, put it in a bowl with a wide bottom. For a stronger flavor, scrape the brown deposits from the bottom of the saucepan!
- Preheat the oven to 350 degrees. Fill the pie crust with chopped, toasted pecans.
To make the filling:
- In a medium mixing bowl whisk together brown sugar, maple syrup, honey, brown butter, eggs, vanilla and salt until smooth.
- Pour the filling over the pecans.
- Top with pecan halves.
- Bake for 45-55 minutes or until the crust gets golden brown and the filling is set.
- Cool at room temperature completely before serving.
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
Baking:
How do I know the pie is baked? This is very important, so try to follow this part of the preparation carefully. The pie is done when the crust gets golden brown. The pie should be set around the edges and the center should not be overly jiggly. If the center is not set, continue baking the pie. If it browns too much, cover with foil or put a pie crust shield around the edges and continue baking until done.
Cooling:
Cool the pie before serving at room temperature, completely. If it’s not cooled enough, the filling will be runny.
Storing:
Store covered in the fridge for up to 4 days.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving:Calories: 451Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 76mgSodium: 285mgCarbohydrates: 42gFiber: 3gSugar: 29gProtein: 6g