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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.

Maple Honey Pecan Pie

by Dragana Raosavljev
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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Thanksgiving
Cuisine American
Servings 9 serves 8-10
Calories 164

Ingredients
  

  • 1 9 inch unbaked pie crust, store-bought or my homemade
  • ½ cup brown sugar
  • ⅓ cup pure maple syrup
  • ⅓ cup honey
  • 3 large eggs
  • 4 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • 1 ½ cups toasted chopped pecans
  • ¾ cup pecan halves

Instructions
 

TO MAKE THE CRUST - My Homemade Pie Crust

    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. 
    • 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.

    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.
    • Make the filling i pour it over the pecans
    • Top with pecan halves.
    • Bake for 45-55 minutes or until the crust gets golden brown and  the filling is set.
    • Place pecan halves on top and bake the pie
    • 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

    Serving: 9gCalories: 164kcalCarbohydrates: 30gProtein: 0.1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 200mgPotassium: 52mgFiber: 0.03gSugar: 29gVitamin A: 155IUVitamin C: 0.1mgCalcium: 26mgIron: 0.2mg
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