Maple Pecan Pie

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Appears in Cook's Illustrated November/December 1995

After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

SERVES 8

TIME 2½ hours, plus 2 hours chilling and 4 hours cooling

Maple Pecan Pie

WHY THIS RECIPE WORKS

To create a not-too-sweet pecan pie recipe with a smooth-textured, curdleproof filling and a properly baked bottom crust, we used a combination of maple syrup and granulated sugar for a bold maple flavor. To prevent a soggy bottom crust for...

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