The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, while corn syrup is more budget-friendly.

honey

🥗Healthier: brown rice syrup

💰Cheaper: sugar

Brown rice syrup is a healthier sweetener, while sugar is a cheaper alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

Roll out your pie dough to be about two inches larger than your pie dish.

Trim the edges of the pie crust, leaving enough overhang to crimp it.

Crimp the edges of the pie crust by folding the dough over and pushing it with your finger.

Place the pie crust in the freezer for a minimum of 30 minutes.

Brown the butter in a lighter pan for better visibility, or use a white plate to check the color.

Add maple syrup to the browned butter and cook for another two minutes to thicken it.

Let the butter and syrup mixture cool for about 10 minutes before adding eggs.

Whisk in brown sugar and maple sugar to the cooled mixture, ensuring no lumps remain.

Add bourbon if desired, or extra vanilla if omitted.

Place pecan halves into the pie crust, then pour the butter mixture over the pecans.

Bake the pie on a preheated baking sheet until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens