10/09/2026
Another great pie filling recipe!!
🍁 Brown Butter Maple-Honey Pecan Pie
For one 9-inch pie
Filling
* 340 g pecan halves
* 115 g unsalted butter
* 180 g pure maple syrup
* 120 g honey
* 140 g dark brown sugar, packed
* 4 large eggs
* 15 g all-purpose flour
* 10 g pure vanilla extract
* 4 g fine sea salt
* ½ tsp cinnamon
* Flaky sea salt, optional
Instructions
Preheat oven to 350°F.
Spread the pecans on a baking sheet and toast for 7–9 minutes, until fragrant. Set aside to cool.
Meanwhile, brown the butter in a saucepan over medium heat. Once the milk solids turn golden brown and the butter smells nutty, remove it from the heat. Allow it to cool for about 10 minutes.
In a large bowl, whisk together the maple syrup, honey, brown sugar, flour, vanilla, salt and cinnamon. Whisk in the browned butter.
In a separate bowl, lightly whisk the eggs. Slowly whisk them into the maple mixture until completely combined.
Roughly chop about 225 g of the toasted pecans and spread them evenly in your prepared 9-inch sourdough pie crust. Pour the filling over the pecans, then arrange the remaining whole pecans over the top.
Bake at 350°F for approximately 45–55 minutes. The outer portion should be set while the very center still has a slight jiggle. Shield the crust edges if they’re browning too quickly.
For the most reliable doneness check, the center should reach approximately 200°F.
Cool completely for at least 3–4 hours before slicing. The filling finishes setting as it cools.
Finish with a tiny sprinkle of flaky sea salt if desired.
Baker’s Note
This pie skips corn syrup completely. Brown butter, pure maple syrup, honey and toasted pecans create that rich, gooey pecan-pie filling while giving it much more depth than straight sweetness.
Subscriber note: Use the sourdough pie crust recipe I’ve previously shared with you. ❤️
