Maple Pecan Pie
- Yield
- 1 × 23 cm pie
February 19, 2026 · Version 3 · Dessert
A maple pecan custard in a laminated bottom crust.
Preparation
Scaling basis: Pecans · 200 g
PHASE A — MAKE CRUST
Ingredient Uses
- All-purpose flour
Form the crust.
- Quantity
- 188 g
- Scaling
- 94.00%
- Butter
Keep frozen.
- Quantity
- 125 g
- Scaling
- 62.50%
- Vegetable shortening
Optional fat.
- Quantity
- 30 g
- Scaling
- 15.00%
- Salt
Season the dough.
- Quantity
- 2.5 g
- Scaling
- 1.25%
- Water
Bind the dough.
- Quantity
- 68 g
- Scaling
- 34.00%
Method
- Combine flour, salt, frozen butter, shortening, and water until the dough just holds.
- Roll into a 23 cm tin, crimp, and refrigerate overnight.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Lamination | Rest 30–60 min; do not stretch. | Keep the crust tender and layered. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| pie-shell | Pie shell | Chilled raw bottom crust. |
PHASE B — MAKE CUSTARD
Ingredient Uses
- Pecans
Toast and cool fully.
- Quantity
- 200 g
- Scaling
- 100.00%
- Maple syrup
Sweeten the custard.
- Quantity
- 160 g
- Scaling
- 80.00%
- Muscovado sugar
Add depth.
- Quantity
- 50 g
- Scaling
- 25.00%
- Butter
Add melted.
- Quantity
- 60 g
- Scaling
- 30.00%
- Egg
Set the custard.
- Quantity
- 150 g
- Scaling
- 75.00%
- Egg yolk
Enrich the filling.
- Quantity
- 10 g
- Scaling
- 5.00%
- Tennessee whiskey
Jack Daniel’s is an optional brand note.
- Quantity
- 15 g
- Scaling
- 7.50%
- Verjuice
Add acidity.
- Quantity
- 7 g
- Scaling
- 3.50%
- Salt
Season the custard.
- Quantity
- 3 g
- Scaling
- 1.50%
Method
- Whisk eggs and yolk gently, then add maple syrup, sugar, butter, whiskey, verjuice, and salt.
- Pour over the pecans in the pie shell.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Custard setting | Whisk gently; finish at about 88 C. | Set without curdling. |
Principles
- Protein coagulation — Egg proteins set the filling with heat.
- Acid balance — Verjuice brightens the sweet custard.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Pie shell | Scatter pecans into pie-shell before filling. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| filled-pecan-pie | Filled pecan pie | Pie ready for staged baking. |
PHASE C — BAKE PIE
Method
- Bake at 200 C for 20 min, then reduce to 175–180 C until the outer ring is set.
- Cool for at least 2 h before slicing.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Staged baking | 200 C for 20 min, then 175–180 C for 30–40 min. | Set crust and custard progressively. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Filled pecan pie | Bake filled-pecan-pie until the outer ring is set and centre reaches about 88 C. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Runny centre | Insufficient internal temperature. | Bake until the centre reaches about 88 C. |
| Curdled custard | Pie was overbaked. | Lower the finishing heat and remove at controlled wobble. |