Pecan Pie

Adapted from: New York Times (YouTube)

• Dough for a single pie crust (I use Trader Joe's)

• ½ cup/115 grams unsalted butter

• ¼ cup/85 grams maple syrup

• ¼ cup/85 grams honey

• 1 cup/220 grams light brown sugar

• 3 large eggs, at room temperature

• 2 teaspoon vanilla extract

• ¾ teaspoon kosher salt

• 1 ½ cups/180 grams pecan halves, toasted and roughly chopped

•  Flaky sea salt, such as Maldon (optional)

1. Lightly toast pecans and roughly chop in a frying pan or in the oven. 

2. Roll out your dough to fit your pie crust.

   • Trader Joe's crust usually crumble so I re-roll it between the wax paper. 

3. Carefully flip your pie crust into your pie plate. Fold over any excess dough, crimping the edges. 

   • If using a glass pie pan - you will need bake your crust before putting in the filling. Put parchment paper on top of the crust and fill with pie weight, dried beans, or even sugar to prevent it from puffing up. Bake using your dough instructions or ~10 mins on 400, then another 5 after removing the pie weights.

4. Brown your butter while swirling occasionally over medium heat in a small saucepan. ~5 minutes

5. Add maple syrup to the pan and continue to cook. Stir occasionally to prevent burning, until the mixture thickens and reduces slightly, 2 to 3 minutes. 

6. Remove from heat, and whisk honey into the warm syrup mixture. Cool at least 10 minutes.

7. In a separate large bowl, mix sugars, eggs, vanilla and salt together. 

8. Once the syrup mixture has cooled, gradually pour syrup mixture into the egg mixture, whisking constantly. Be sure to get all of the yummy brown bits from the brown butter into the mixture.

9. Add chopped pecans to the mostly baked pie crust. 

10. Pour the Remove pie crust from freezer and place pecans along the bottom of the crust. Gently pour the filling on top. 

11. Place the pie plate a baking sheet so it can easily catch any spills (unlikely, but better safe than sorry!)

12. Cover the crust with aluminum foil to prevent the crust overly browning. 

13. Bake for 10 minutes on 425. 

14. Reduce heat to 350 and bake for another 35 - 45 minutes. The center of the pie should be puffed up and golden brown.

15. Transfer pie to a wire cooling rack, and sprinkle with flaky sea salt.

16. Cool for at least 2 hours before serving. 

17. Serve warm or at room temperature with vanilla ice cream!