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Maple-Honey Pecan Pie

Ingredients

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.