A big highlight of Thanksgiving for our family is the insanely delicious pie my mom brings. Usually one pumpkin, one buttermilk, and always two pecans. Over the past few years, I’ve asked her to share one of her family’s recipes on this site. You all love this recipe as much as we do. Last year, she shared my personal favorite, Pumpkin Gingersnap Pie. The year before that, we shared a classic buttermilk pie.
Last week, as I was digging through my archives to put together this year’s Thanksgiving menu, I couldn’t believe I hadn’t published her maple pecan pie recipe yet. It’s truly a family favorite and somehow gets better every year. The warmth of the maple syrup and the crunch of the toasted pecans create a pie that couldn’t be more comforting. It’s especially great when enjoyed in front of the fireplace with a cup of coffee. The recipe is surprisingly simple, with a few tips from my mom for perfect baking.
The secret to success that my mother taught me
Use a tart pan for a rustic look: My mom loves using tart pans with removable bottoms. The pie looks beautiful and is easy to remove and slice.
Make the leaves: After filling the pie/tart pan with the dough, you can use the excess edge to make the leaf cutouts. Roll out the dough and cut out leaf shapes using a cookie cutter or by tracing a real leaf with a sharp knife (even prettier). Place the leaf clippings on a baking sheet lined with parchment paper, sprinkle with a little sugar, and bake. With pie.
Toast the pecans: Toasting them brings out the nutty flavor of the pecans and adds depth to the filling. Spread on a baking sheet and toast in a 350°F oven for 5 to 7 minutes, stirring halfway through. Be careful not to over-toast it. Add the stuffing and continue to cook a little.
Be careful with the leaves: If you add decorative leaves, remember that the leaves cook faster than the pie. Don’t forget to check it often and sprinkle with a little sugar for extra shine.
Let cool: This pie will set as it cools, so let it sit for a while before slicing. Chilling will make it easier to handle when transferring to a platter.
I highly recommend topping each slice of pie with a dollop of lightly sweetened whipped cream. I can’t wait to hear what you think! If you make this recipe, be sure to rate and review it below.
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explanation
This maple pecan pie is my mom’s classic recipe for the Thanksgiving feast.
A flaky puff pastry that fits in a 9-inch pie or tart pan (I used a tart pan)
About stuffing:
3 eggs
1 cup pure maple syrup
2 tablespoons melted butter
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups coarsely chopped pecans, lightly toasted
Preheat oven to 350 degrees with oven rack in lowest position. Place the baking sheet in the oven.
Roll out the pastry to an 11-inch round on a lightly floured surface and loosely fit into a 9-inch tart pan with a removable bottom. Press the overlapping dough against the top edge of the mold to remove excess dough, reserving the remaining dough for cutting out the leaves.
To make the leaf cutouts, roll out the dough on a lightly floured surface. Use a cookie cutter or find a clean leaf outside and outline it with a sharp knife. Place the leaves on a cookie sheet on a parchment paper and sprinkle with sugar. Bake with the tart until lightly golden brown (be careful, the leaves may cook faster than the tart).
Mix the eggs well and add the remaining ingredients Stir the ingredients thoroughly. Pour into the pie crust and place the tart tin on a baking sheet. Bake for 30 to 35 minutes, until the filling is set and the pastry is lightly browned. Cool in the pan on a wire rack.
Remove the rim of the tin and place the tart on a platter with the tin on the bottom. Place the leaves on the tart.
Serve with lightly sweetened whipped cream.
Preparation time: 20Cooking time: 35
