Sweet and Sticky Pecan Pie Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 10 minutes
Servings:
8 servings
Ingredients
  • 18 ounces pre-made pie crust
  • 5 tablespoons unsalted butter, melted, divided
  • 1 tablespoon cornstarch
  • ½ cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup maple syrup
  • 2 cups pecan halves
Directions
  1. Preheat the oven to 400 F. Roll out the pastry until it's big enough to line a 9-inch pie pan, or use a 9-inch pie crust. Lay the pastry over the pan, and smooth it against the base and edges with your fingers.
  2. Trim away any excess pastry, but leave a 1-inch overhang around the edges. Prick the base all over with a fork, then place a sheet of parchment paper over the pastry, and fill with baking beans.
  3. Bake for 20 minutes, then remove the baking beans and paper, and bake for another 5 to 7 minutes, until cooked through.
  4. Use a sharp knife to carefully slice away the excess pastry, creating a neater edge. Then, set the pie crust aside to cool while you make the filling. Reduce the oven temperature to 350 F.
  5. Mix together 2 tablespoons of the melted butter, and the cornstarch. Whisk the remaining butter, brown sugar and corn starch mixture in a large mixing bowl. Add the eggs, vanilla extract, salt, and maple syrup, and give everything a final mix.
  6. Spread the pecan halves on the bottom of the pie crust, then pour the filling mixture overtop.
  7. Bake for 45 to 50 minutes, until set. If the edges of the pastry start to brown too quickly, place a piece of foil over the top. Leave to cool completely before slicing.