Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 1 Tbsp (15 g) Granulated Sugar
  • ½ tsp (3 g) Fine Sea Salt (for pastry)
  • 8 Tbsp (1 stick, 115 g) Unsalted Butter, very cold and cubed
  • 3–5 Tbsp (45–75 ml) Ice Water
  • 1 ½ cups (175 g) Pecan Halves (lightly toasted is best)
  • 4 Tbsp (56 g) Unsalted Butter (for browning)
  • ¼ cup (50 g) Dark Brown Sugar (packed)
  • 1 cup (240 ml) Pure Maple Syrup (Dark/Grade A or B)
  • 3 Large Eggs, lightly beaten
  • 1 ½ tsp (7 ml) Pure Vanilla Extract
  • ½ tsp (3 g) Fine Sea Salt (for filling)
  • 2 Tbsp (30 ml) Heavy Cream (optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl or food processor.
  2. Cut in Butter: Incorporate the cold, cubed butter until the mixture resembles coarse breadcrumbs (or pea-sized pieces if using a food processor). Do not overmix.
  3. Add Water: Gradually drizzle in the ice water, 1 tablespoon at a time, until the dough just comes together when pinched.
  4. Chill: Form the dough into a disk, wrap tightly, and refrigerate for a minimum of 45 minutes.
  5. Roll and Fit: Roll the chilled dough to an 11-inch circle. Gently transfer to the 9-inch pie plate, trimming and crimping the edges. Place back in the freezer for 15 minutes.
  6. Blind Bake: Preheat oven to 375°F (190°C). Line the pastry with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5–7 minutes until the base is dry and lightly golden. Reduce oven temperature to 350°F (175°C) immediately after removing the base.
  7. Brown the Butter: Melt the 4 Tbsp of butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn a deep, nutty brown and the butter smells toasted. Immediately remove from heat and let cool slightly.
  8. Whisk the Wet Ingredients: In a large bowl, whisk together the brown sugar, maple syrup, salt, and vanilla extract until the sugar starts to dissolve.
  9. Combine: Whisk in the lightly beaten eggs and heavy cream (if using). Slowly pour in the slightly cooled brown butter, whisking continuously to emulsify the mixture.
  10. Assemble: Scatter 1 cup of the pecans evenly across the bottom of the warm, blind-baked pie shell. Pour the filling over the nuts.
  11. Garnish: Arrange the remaining ½ cup of pecans aesthetically on top of the filling (they float slightly).
  12. Bake: Bake in the preheated 350°F (175°C) oven for 50–60 minutes.
  13. Check for Doneness: The pie is finished when the edges are set, but the very centre 2-inch circle still has a slight, gentle wobble (like set gelatin).
  14. Cool: Transfer the pie to a wire rack. Allow the pie to cool completely (3-4 hours) before slicing. The residual heat will finish setting the centre.