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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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Thanksgiving
Cuisine American
Servings 9
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

  • Use your favorite store-bought pie crust or try my [Homemade Pie Crust].

TO MAKE THE BROWN BUTTER

  • Place the diced butter in a light-colored saucepan over medium heat. The butter will melt, then start bubbling and boiling. Continue cooking, stirring frequently, for a few minutes.
  • The butter is ready when the bubbling subsides, it turns a deep golden brown, and a nutty aroma develops. Stay close to the stove and stir constantly to prevent the butter from burning.
  • Remove from the heat and immediately pour the brown butter into a heatproof bowl. Let it cool at room temperature for about 20 minutes.
    • Tip: To cool the butter faster, pour it into a bowl with a wide bottom. For a deeper flavor, scrape the browned bits from the bottom of the saucepan into the bowl.

TOAST THE PECANS

  • Spread 1½ cups pecans in a single layer on a baking sheet and toast at 350°F for 8–10 minutes, stirring once halfway through. Let them cool completely, then chop.

TO MAKE THE FILLING

  • In a medium mixing bowl, whisk together the brown sugar, maple syrup, honey, brown butter, eggs, vanilla, and salt until smooth.

TO ASSEMBLE THE PIE

  • Preheat the oven to 350°F. Spread the chopped toasted pecans evenly over the bottom of the pie crust.
    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.
  • Pour the filling evenly over the chopped toasted pecans in the pie crust.
    Make the filling i pour it over the pecans
  • Top with the pecan halves, arranging them evenly over the filling.
  • Bake for 45–55 minutes, or until the crust is golden brown and the filling is set.
    Place pecan halves on top and bake the pie
  • Let the pie cool completely at room temperature before serving.
  • Serve with whipped cream or a scoop of vanilla ice cream.

Notes

 
Baking:
How do I know when the pie is done? This is an important step, so keep a close eye on the pie as it bakes. The pie is done when the crust is golden brown, the edges are set, and the center has a slight jiggle but is not overly loose or liquid. If the center is not set, continue baking. If the crust starts browning too quickly, cover the edges with foil or use a pie crust shield and continue baking until the filling is set.
Cooling:
Let the pie cool completely at room temperature before serving. If it is not cooled enough, the filling may be runny and will not hold its shape when sliced.
Storing:
Store the pie covered in the refrigerator 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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