Description

A nine-inch all-butter pie shell holding pecan halves in an egg, maple syrup, brown sugar and cream filling.

Ingredients

Scale

1 1/4 cups All-purpose flour for pastry
1/4 teaspoon Fine salt for pastry
1/2 cup Unsalted butter, cold and cubed, for pastry
3 tablespoons Ice water for pastry
3 eggs Large eggs for filling
3/4 cup Pure maple syrup
1/2 cup Packed light brown sugar
1/4 cup Heavy cream
1/4 cup Unsalted butter, melted and cooled, for filling
1 teaspoon Vanilla extract
1/4 teaspoon Fine salt for filling
2 cups Pecan halves

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Instructions

Mix 1¼ cups all-purpose flour and ¼ tsp fine salt; cut in ½ cup cold cubed unsalted butter until uneven small pieces remain. Add 3 tbsp ice water and bring together gently. Roll into a nine-inch pie plate, trim/crimp and chill 30 minutes. Test whether the dough needs a measured water adjustment before publishing.
Heat oven to 375°F. Line chilled shell with parchment and weights; partially bake 15 minutes. Carefully remove weights. Lower oven to 350°F and put crust on a rimmed sheet.
Whisk 3 eggs with ¾ cup pure maple syrup, ½ cup packed light brown sugar, ¼ cup heavy cream, ¼ cup melted and cooled unsalted butter, 1 tsp vanilla and ¼ tsp fine salt. Fold in 2 cups pecan halves; pour into partially baked shell without overfilling.
Bake at 350°F approximately 45 to 50 minutes until edges are set and center has only a slight wobble, shielding crust edge if it browns too fast. Cool on a rack at least 2 hours before cutting eight working wedges. Check filling set, safe egg-dish endpoint, crust color and actual bake time in a trial; refrigerate after cooling.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 150 minutes, included in the total.

Untested estimate: 35-minute dough/mixing/rolling, 15-minute weighted partial bake and 50-minute filling bake, 30-minute crust chill plus 120-minute pie cooling. Oven and filling depth may change set.

Prep Time: 35 minutes
Chilling, resting or cooling: 150 minutes
Cook Time: 65 minutes

Nutrition

Serving Size: One of eight wedges from a nine-inch pie; set and sliceability pending trial