Best 10 Maple Pecan Chess Pie Recipes

MARGARET'S MAPLE SUGAR PIE

Steps:

• Dough:
• Pulse sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse meal. Transfer to a large bowl and drizzle in 3 Tbsp. ice water; mix with a fork to combine. Knead 3-4 times to bring dough together (only a couple of floury spots should remain). Flatten dough into a 1/2"-thick disk, wrap in plastic, and chill until firm, at least 2 hours.
• Let dough sit at room temperature 5 minutes to soften.
• Roll out dough on a lightly floured surface to a 12" round, rotating often and dusting with more flour as needed to prevent sticking. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about 1" overhang. Fold edges under and crimp. Freeze 15 minutes.
• Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15-20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12-18 minutes more. Transfer dish to a wire rack and let crust cool.
• Filling and assembly:
• Preheat oven to 325°F. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.
• Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45-55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it'll be to slice; do not refrigerate).
• Serve pie topped with whipped cream.
• Do Ahead
• Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month. Crust can be baked 1 day ahead; store tightly wrapped at room temperature. Pie can be baked 1 day ahead. Let cool, then store loosely covered at room temperature.

MAPLE PECAN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

MAPLE CHESS PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
• In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

MAPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees and place rack at lowest position.
• Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
• Blend well and stir in pecans.
• Pour into pie shell.
• Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

MAPLE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread the nuts evenly over pie shell.
• Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
• Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

MAPLE BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
• Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
• Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
• Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

PECAN CHESS PIE

Steps:

• In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°., In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

MAPLE PECAN PIE

Steps:

• Roll out half the dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly, indenting all around with your thumb. Roll out remaining dough and cut out four dozen leaves. Cut four 5/8-inch-wide strips a little longer than diameter of pie. Set on a parchment-lined baking sheet. Chill all pastry until firm.
• Whisk together eggs, syrups, and brown sugar. Stir in butter, vanilla, lemon zest, and lemon juice. Fold in chopped pecans.
• Pour filling into pie shell. Carefully apply pastry strips about an inch apart across top of pie, trimming off any overhang. Brush strips with ice water, and attach leaves end to end. Place a leaf on each thumbprint, attaching with ice water. Place pecan halves in spaces between strips. Chill until firm.
• Heat oven to 375 degrees. Brush exposed pastry with egg glaze. Bake for 40 minutes, or until knife tip comes out clean. Serve warm or cold, with whipped cream if desired.

MAPLE PECAN CHESS PIE

Steps:

• In a mixing bowl, cream together the butter and sugar.
• Add the eggs, flour salt and maple syrup.
• Fold in the pecans.
• Combine well then pour the mixture into the pie shell Bake at 400 for 5 minutes then reduce heat to 375F and bake for 30-40 minutes or until the mixture is firm and a skewer inserted in the center of the pie comes out clean.
• Serve plain or with whipped cream flavored with vanilla.