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Ina Garten-Inspired Maple Pecan Pie (Non-Alcoholic)

Ina Garten-Inspired Maple Pecan Pie (Non-Alcoholic) - recipe card
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A rich, buttery pecan pie with deep maple flavor and a hint of vanilla, baked in a flaky all-butter crust. The filling is gooey and caramel-like, studded with toasted pecans for a satisfying crunch. Perfect for holidays or any occasion that calls for a show-stopping dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
  • 1/4 cup ice water
  • 1 cup pecan halves
  • 3 large eggs
  • 1 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Instructions

  1. Make the crust: In a food processor, pulse flour and salt to combine. Add cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized butter pieces, about 10-12 pulses.
  2. With the processor running, drizzle in ice water until the dough just comes together, about 10-15 seconds. Do not overprocess.
  3. Turn dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C). Roll the chilled dough on a floured surface to a 12-inch circle. Fit into a 9-inch pie plate, trim and crimp edges. Refrigerate while preparing filling.
  5. Toast pecans: Spread pecans on a baking sheet and bake at 375°F (190°C) for 6-8 minutes, until fragrant. Cool slightly, then coarsely chop.
  6. In a medium bowl, whisk eggs until blended. Add maple syrup, brown sugar, melted butter, vanilla, and salt; whisk until smooth.
  7. Spread toasted pecans evenly in the prepared crust. Pour the maple mixture over the pecans.
  8. Bake at 375°F (190°C) for 45-50 minutes, until the filling is set around the edges but still slightly jiggly in the center (internal temperature should reach 200°F / 93°C).
  9. Transfer pie to a wire rack and cool completely, at least 2 hours, before slicing. Serve at room temperature.

Notes

Store pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat slices in a 300°F (150°C) oven for 10-15 minutes, or enjoy cold.

Nutrition

Keywords: maple pecan pie, pecan pie recipe, maple syrup pie, easy pecan pie, homemade pecan pie, Thanksgiving dessert, holiday pie, nut pie, Southern pecan pie, butter crust pie, maple dessert

Find it online: https://inagartencooks.com/ina-garten-inspired-maple-pecan-pie-non-alcoholic/