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Maple Syrup Pecan Pie with Applewood Sea Salt

Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 1/2 cups fresh pecans whole, shelled
  • 1/2 cup Dark Brown Sugar
  • 5 Tbls Butter Melted
  • 1 Tbls Flour
  • 3 tsp Vanilla Extract High Quality
  • 3 Eggs
  • 1/2 tsp Applewood Smoked Sea Salt Plus extra for top
  • 1 cup Maple Syrup
  • 1 Refrigerated Pie Crust
  • 1 pint Heavy Whipping Cream optional
  • 2 Tbls Burbon optional
  • 1-2 Vanilla Beans optional

Instructions

  • I am not a make my own pie crust gal, so I take the help where I can. I use a store bought roll out pie shell, that I blind bake for 12 minutes prior to place the pie filling inside, to prevent a soggy bottom. 
  • For the filling whisk melted butter, flour  and brown sugar in a bowl. 
  • Next add in your eggs, salt and vanilla. 
  • You can add extra vanilla beans at this point by cutting the pods and scraping the beans out into your mix. 
  • Add your maple syrup and pecans to the mix and pour into your pre baked pie shell. 
  • Bake for 60 mins at at 350 degrees. 
  • Top with a tiny bit of Applewood Sea Salt upon removing from oven to cool for 3-4 hours before slicing. Tip if you are in a hurry you can place pie in freezer to speed up the process. 
  • You can serve with optional Bourbon Whip Cream, made with 1/2 heavy whipping cream to 3 oz of bourbon, and fresh vanilla beans.