Lab Station 01 Modernist Recipe Book
All recipes

February 19, 2026

Maple Pecan Pie

Dessert 3 phases 1 × 23 cm pie Pecan halves
Specimen photograph for Maple Pecan Pie

Primary Ingredient Basis: 200 g pecans = 100%

PHASE A — LAMINATED BUTTER CRUST (BOTTOM ONLY)

Single-disc formula for one 23 cm bottom crust.

Components

Ingredient Quantity Scaling
All-purpose flour 188 g 93.75%
Unsalted butter (frozen) 125 g 62.50%
Solid vegetable fat (optional) 30 g 15.00%
Fine salt 2.5 g 1.25%
Ice-cold water 68 g 34.00%

Method

  1. Whisk flour and salt.
  2. Grate frozen butter into flour; toss gently to coat without smearing.
  3. Add water gradually until dough just holds when pressed.
  4. Press into one disc; rest 30–60 min.
  5. Roll to fit 23 cm tin. Do not stretch.
  6. Trim with 1–1.5 cm overhang; crimp.
  7. Wrap tightly and refrigerate overnight.

PHASE B — MAPLE PECAN CUSTARD

Components

Ingredient Quantity Scaling
Pecan halves (toasted) 200 g 100.00%
Maple syrup (dark) 160 g 80.00%
Muscovado sugar 50 g 25.00%
Unsalted butter (melted) 60 g 30.00%
Whole eggs (3) 150 g 75.00%
Extra yolk (½) 10 g 5.00%
Jack Daniel’s 15 g 7.50%
Verjuice 7 g 3.50%
Fine salt 3 g 1.50%

Method

  1. Toast pecans at 180 C for 8–10 min; cool fully.
  2. Whisk eggs and yolk gently (no aeration).
  3. Add maple, muscovado, melted butter, whiskey, verjuice, salt.
  4. Scatter pecans into chilled raw crust.
  5. Pour custard over.

PHASE C — STAGED BAKE

Components

Parameter Value Scaling
Initial bake 200 C —
Duration 20 min —
Finish temp 175–180 C —
Finish time 30–40 min —

Method

  1. Bake 20 min at 200 C to set crust structure.
  2. Reduce to 175–180 C.
  3. Bake until outer ring set and centre reaches ~88 C.
  4. Shield crust edge if necessary.
  5. Cool minimum 2 hours (overnight preferred).

Techniques

  • [[Technique - Custard Setting]]
  • [[Technique - Lamination]]
  • [[Technique - Staged Baking]]

Principles

  • [[Principle - Acid Lift]]
  • [[Principle - Sugar Structure Balance]]
  • [[Principle - Thermal Control]]

Ingredients

  • [[Ingredient - All Purpose Flour]]
  • [[Ingredient - Egg]]
  • [[Ingredient - Extra Yolk]]
  • [[Ingredient - Fine Salt]]
  • [[Ingredient - Ice Cold Water]]
  • [[Ingredient - Jack Daniel’s]]
  • [[Ingredient - Maple Syrup]]
  • [[Ingredient - Muscovado Sugar]]
  • [[Ingredient - Pecan Halves]]
  • [[Ingredient - Solid Vegetable Fat]]
  • [[Ingredient - Unsalted Butter]]
  • [[Ingredient - Verjuice]]

STRUCTURAL NOTES

  • Custard sets via egg protein coagulation at ~82–90 C.
  • Sugar delays coagulation; excess sugar slows set.
  • Extra yolk increases lecithin and protein density, improving slice integrity.
  • Verjuice provides acid lift without destabilising custard.
  • High initial heat locks crust lamination before butter fully melts.

FAILURE MODES

  • Symptom: Runny centre.

  • Likely cause: Excess sugar or insufficient internal temp.

  • Corrective action: Reduce sugar or bake to 88 C centre.

  • Symptom: Overbrowned crust.

  • Likely cause: Excessive initial heat or prolonged exposure.

  • Corrective action: Shield rim earlier; reduce initial temp slightly.

  • Symptom: Custard curdled.

  • Likely cause: Overbake above 90 C.

  • Corrective action: Lower finish temp; remove at controlled wobble.