Maple-Honey Pecan Pie Recipe (2024)

She forgot the part where you wave a spatula over the pie and say to the pecans "wingardium leviosa!"

Step 5 tells you to put the pecans on the bottom of the crust. They will rise to the top on their own after you pour the filling in over them. No worries.

Note that starting cook temperature for filled pie in video is 400 degrees (not 425 degrees as specified in print version), then dropping to 350 after 10 minutes. For those who mentioned an over browned pie, this may be the culprit. As others have mentioned, watching the video in the story link is very helpful.

Add ground toasted pecans to the pie dough to really amp up the nut flavor. Mix it with the flour when you make the dough.

Finally, a pecan pie that it is not so sweet it makes your teeth hurt! A little maldon salt made it *chef's kiss* perfect. Melissa Clark's recipe's always win in our house!

Regarding maple sugar, you can always make your own. Bring at least a cup of maple syrup to a vigorous boil in a heavy sauce pan and obtain a temperature of 257-262 degrees (12-15 minutes). Then, either stir vigorously in pan with a wooden spoon, or pour into a KitchenAid, and mix until the hot liquid seemingly miraculously turns into dry sugar granules (scrape any stuck on bottom with metal spoon). If desired, pulse a few times in a spice grinder or food processor to break up any clumping.

This looks fantastic - and solves the problem of what I'll be bringing to the Thanksgiving feast.And we know it is an authentic Melissa Clark dessert because it includes (wait for it)...bourbon!

I have always toasted the nuts in the past, and doubling them seems to help the pie set up properly. I’m excited to try the honey-maple syrup this year. Although what am I supposed to do with the corn syrup in the back of my pantry now? ;)

https://www.youtube.com/watch?v=tkbP6q0H5Z8

Just did this exactly as instructed and oh my god it is delicious. The pecan nuts did rise to the top and it made for a beautiful pie. I recommend watching the video of Melissa Clark making the pie on the NYTC YouTube channel if you're worried about quantities or presentation

Good Evening: Discovered about a year ago that replacing the corn syrup with maple syrup and honey made for a *much* improved pecan pie. However, cooking the maple in butter improves it even more by concentrating the flavor. Oh yeah, this version goes into the repertoire.

For years I've used a pecan pie recipe from a farm journal cookbook, using 1 cup each both chopped pecans and pecan halves. The chopped pecans are stirred into the "goo," the pecan halves arranged in a pattern on top. Those extra chopped pecans really take it up a notch. One year, instead of using traditional corn syrup, I substituted Lyle's golden syrup, but did not care for the taste. Using Melissa Clark's maple syrup/honey combo with extra chopped pecans baked at 350 makes a great pie

I made this yesterday for my family and it was delicious. Only thing I would change is add pecans to the filling instead of just placing on the bottom. Needed more pecans to fill it out!

I think there's something in how the recipe is written. It says "place pecans along the bottom of the crust" which to me implies that you're sort of arranging them rather than throwing them in, meaning you could definitely make a pattern, put them all with the same side up, etc. Then it also says "Carefully pour filling over the pecans" which maybe also implies that you're doing it carefully enough not to destroy the pattern/arrangement you've made.

I made this pecan pie for a pot-luck friendsgiving. I am a novice baker but this recipe was very easy, however I did use a pre-made pie crust. It turned out great. Just make sure you do not add the syrup/honey/butter mix to the eggs and sugar too quickly like I did on the first try.

If I freeze the crust a day before, do I need to remove it from the freezer to get to room temperature before baking, or just have to add the filling to the frozen crust and go straight to the oven?

I really can't believe how good this was! It simply doesn't get any better

My wife and I had begun making making our own vanilla extract with copious beans.(She used one label Bourbon, I tried another.) Substituting this 6mo old brew for1 tsp vanilla and 1 tbs bourbon took this to yet another level. As the bourbon flavor dissipatedMs. Clark’s recipe went from incredible to stellar. I also used Maple sugar.Melissa Clark is the Queen.

Truly a fantastic pecan pie.

Used clear pie plate (smaller)1.5 cups chopped pecans.5 whole pecans to decorate the top1 TBS of vanilla, no bourbonShouldn’t do 425. Maybe 400. Maybe just straight to 350Bake 10 @425. 25 @350. Pretty crisped crust

iSecond time making this pie I ran into trouble: my butter and maple syrup separated in the pan. I set it aside to cool and started over with a heavier saucepan. Luckily I had extra maple syrup and butter on hand. Will do this again!

Doubling the amount of pecans--what a great idea! This pie is overly sweet! I would reduce the amount of sugar by 1/3.

This has redeemed my once and now-again favorite pie. The browned butter with maple syrup and honey raise the pie to what it should be. One note: I added a LOT of pretty finely chopped pecans to the filling, and if you do that, then (duh!) the pecan halves will not be able to rise from the bottom of the crust through the (now too thick) goo. Will place on top from now on.

Outer crust was a little extra toasty. Also this did not fill up the pie dish, so could maybe increase volumes slightly

This was a huge hit! I adapted for our lactose intolerant and Celiac household with vegan butter (Earth Balance) in the filling instead of butter and a pre-made frozen gluten and dairy free crust. I still did the step with toasting the vegan butter even though chemically that does very little (no milk solids to brown), but felt it was needed for the overall ethos of the pie. This recipe is a keeper, it’s my husband’s new request for holidays and birthdays!

This pie is fantastic. I made it for Thanksgiving and now I am making it again for a dinner party tomorrow. Being kosher I made it with plant butter, and with a gluten free crust. It was the most delicious pecan pie I ever ate (and there have been, ahem.. a few). I am excited to try it in the future with the brown butter!

I made this for Thanksgiving dessert and frankly, it was a bit of a disappointment. While it was fine pecan pie, I had a hard time discerning ANY maple flavor, despite sacrificing 1/4 c. of pure maple syrup and another 1/2 c. of granulated maple sugar! I was SOOO looking forward to what I thought would be a really elevated taste, but it was just a normal tasting pecan pie. I wouldn't make this again as I wouldn't waste the maple products :-(.

For years, my go-to Pecan pie recipe fit the one from Cook's illustrated New Best Recipe, which is highly detailed and reliable. But this! This is insanely delicious; I highly recommend pecan pie enthusiasts give it a try. I did make 2 small changes: 1) Instead of using the honey, I just doubled up on the maple syrup. 2) I doubled the salt, which we felt played well with the brown butter-caramel flavor. (I left off the sprinkling of flaky salt on top.)

I made this for Thanksgiving and every single person who tried it said it was the best pecan pie of their life. They've already requested I make it for Christmas too. MAKE THIS PIE!

Turned out great except for the crust—the recipe had a higher ratio of butter than what I typically use, making the dough extremely soft. The crimped edges fell down in the oven and formed an ugly little skirt around the pie pan, and the edges broke off while serving because the crust was so fragile. I also probably won’t make this again any time soon since I am now painfully aware that pecan pies are basically pure sugar.