A King family classic and my hubs very most favorite of all of the many pies we eat, so this is MAJOR. It’s such a perfect crunchy, melty, nutty sensation and it’s a dessert with an old world kind of royal presence that puts a jeweled crown on top of any meal it’s accompanied with. This recipe came straight from the pie master general Joyce King. She used to go half corn syrup and half maple syrup but lately she’s been making it full tilt maple which you think will be too sweet but it’s actually less sweet and more of a flavorful knockout than with just the corn syrup. Of course the pie will turn out and be adored with whatever variety you use, but we recommend the splurge of maple syrup, you won’t regret it. I was recently commissioned to make this pie for a birthday which is why there is a rather unsightly aluminum pie pan, but the recipients praised it to the last crumb! And bonus, it’s one of the easiest pies ever! -CK 2.0
1 9″ traditional unbaked pie shell. We recommend our King Family Pie Crust found here on the blog
1 cup brown sugar
1/3 cup melted butter
1 cup maple syrup (or you can use all corn syrup or half corn syrup and half maple syrup. We love the trader joe’s grade B maple syrup – it’s a splurge that’s well worth it)
1/2 teaspoon vanilla
1 1/3 cup whole pecans
- Preheat oven to 350 and prepare your pie crust
- Beat eggs and sugar then add butter, syrup and vanilla
- Evenly spread your pecans into your unbaked pie crust then pour your filling over the nuts making sure they are nicely distributed.
- Bake for about 45 minutes, it’s okay for your pie to still jiggle in the middle – just a jiggle, not liquid. Just make sure the sides are set when you take it out – it will set up as it cools, which takes a solid hour or two.
- Serve with heaps of vanilla ice cream or fresh whip cream and enjoy!
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