The Holiday dessert extravaganza continues! Between my Paleo Classic Pumpkin Pie, the Ginger Pear Upside Down Cake I posted earlier this week, and this uh.maz.ing Salted Maple Pecan Pie, I’d say your Holiday dessert plan is off to a great start! At our holiday functions, pecan pie and pumpkin pie are the two must haves. My mom’s favorite pie has always been pecan, and you’ve gotta do things just for mom when you can. And my favorite is pumpkin pie, so obviously I’m making that. And dad’s favorite is whatever pie is available, so he’s happy too.
I never understood my mom’s love for pecan pie. I've had so many that were sickeningly sweet, and sort of a corn syrupy jelly with a few pecans on top. I shudder at the thought. The crispy pecans and a flakey crust were really the only redeeming qualities. But this pie? It’s different. It’s not like all those other pecan pies you’ve had before. This pie is full of pecans, sweetened with pure maple syrup, and sprinkled with just enough salt to balance out sweetness.
As soon as I pulled this pie out of the oven, I wanted to eat it immediately. I knew it was different before I ever tasted it. The salty sweet pecans create a crispy crust on top, and the maple syrup creates a creamy sweetness underneath. It’s not overly sweet, so you can enjoy an entire piece. Truly, this pie changed pecan pie for me forever. I couldn’t get enough.
So. Promise me. Even if you don’t love pecan pie, give this one a try this Christmas. Make it for your mom, she might just love it as much as mine does. PS- I won’t judge you if you decide not to wait until Christmas to make this pie…
Salted Maple Pecan Pie
Preheat the oven to 350 degrees.
Put your pie crust into the pie plate.
In a large bowl, whisk together the eggs, maple syrup, coconut sugar, vanilla, butter, and 1/2t salt.
Add the chopped pecans to the bowl and stir to combine.
Pour the filling into the pie crust. If you want to decorate it, gently lay pecan halves on top of the filling in any pattern you like.
Take a generous pinch of the maldon salt flakes and sprinkle them around the top of the pie.
Put a crust shield (like this) on the pie, the bake it for 30 minutes. Then take the crust protector off, and continue baking for 20 more minutes.
Allow the pie to cool to room temperature before cutting into it. This will stay good on the counter for about 3 days, any longer than that and you should store it in the fridge.
I think this pie is going to be a hit, so you should probably make it! Then post a picture to Instagram so I can see it. Don't forget to tag me at #ideatthatfoodtoo. Or Pin the image below to save this recipe for later.