Serve with Maple Ice Cream.
Maple-Honey Pecan Pie
Ingredients
- 1 recipe Pie Crust for One-Crust Pie
- 1 large egg, separated
Filling
- ½ cup unsalted butter (1 stick)
- ¼ cup maple syrup (85 grams)
- ¼ cup honey (85 grams)
- ½ cup brown sugar (110 grams)
- ½ cup Lyle's Golden Syrup
- 3 large eggs, room temperature
- 1 tablespoon bourbon
- 1 teaspoon vanilla
- ¾ teaspoons kosher salt
- 2 cups pecans, chopped
- 1 tablespoon cream, ½ and ½, or milk
- flaky sea salt
Instructions
Crust
- Roll dough into a 12-inch circle. Transfer to a 9-inch pie pan. Fold over excess dough and crimp edges.
- Whisk together egg white with ½ teaspoon water. Brush dough with the egg white mixture.
- Freeze crust for between 30 minutes and 24 hours.
Filling
- Place baking sheet on middle rack of oven. Preheat oven to 425° F.
- Melt butter over medium heat in small saucepan. Cook, swirling occasionally, until foam subsides, the milk solids turn golden brown, and the butter smells nutty and toasty, approximately 5 minutes.
- Add maple syrup and golden syrup to pan. Continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes.
- Remove from heat. Whisk in honey. Let cook at least 10 minutes.
- While syrup cools, combine sugar, eggs, bourbon, vanilla, and salt in large mixing bowl.
- Gradually pour system mixture into egg mixture, whisking constantly. With rubber spatula, scrape in brown bits from the bottom of the saucepan.
- Mix egg yolk with about 1 tablespoon of cream, ½ and ½, or milk.
- Remove crust from freezer. Place pecans in the bottom of the crust. Pour filling over pecans. Brush exposed crust with egg yolk mixture.
- Place pie on baking sheet in oven. Bake 10 minutes, then reduce heat to 350° F. Bake until center of pie has puffed up and turned golden brown, approximately 35 to 45 minutes.
- Transfer to cooling rack. Sprinkle with flaky sea salt. Let cool at least 2 hours. Serve warm or at room temperature.
Notes
From Maple-Honey Pecan Pie, Melissa Clark, New York Times.