Recipe
Maplewood Pecan Pie
A rich, buttery pecan pie from Maplewood, shared from the autumn world of the eighth mystery.
From the Book
This recipe appears in Pecan Pie & Perjury — a companion from the eighth Maplewood mystery.
Follow the pecan pie back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
This pecan pie has a crisp, buttery crust, plenty of toasted nuts, and a tender filling that slices neatly once cooled. It belongs on an autumn table beside hot coffee, good conversation, and the familiar bustle of Maplewood's Pie Shop. The pecans come from the shop's regular supplier—Maplewood's surrounding orchards are known for their fruit, not pecan groves.
Maplewood Pecan Pie
Early autumn in Maplewood calls for a pecan pie: a golden, flaky crust filled with toasted pecans and a rich, buttery filling. This classic version is made for sharing at the Pie Shop's Pecan Pie Social, with just a touch of vanilla to bring out the warm, nutty flavor.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
For the filling
- 1 cup light corn syrup
- 2/3 cup packed light brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans (about 7 ounces), divided into chopped pieces and whole halves
Optional for serving
- Lightly sweetened whipped cream
Method
- 1
In a large bowl, stir together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Add the ice water, 1 tablespoon at a time, mixing gently until the dough just holds together when pressed. Shape it into a disk, wrap it, and refrigerate for at least 30 minutes.
- 3
On a lightly floured surface, roll the dough into a circle about 12 inches across. Ease it into a 9-inch pie dish without stretching it. Trim the excess dough, crimp the edge, and chill the shell for another 15 minutes.
- 4
Preheat the oven to 375°F. Line the chilled pastry with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for 5 more minutes, until the bottom looks dry. Reduce the oven temperature to 350°F.
- 5
For the filling, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- 6
Roughly chop about 1 1/4 cups of the pecans and spread them evenly over the bottom of the warm pie shell. Pour the filling over the nuts. Arrange the remaining pecan halves on top in a simple pattern.
- 7
Bake at 350°F for 45 to 55 minutes, until the edges are set and the center has only a slight wobble when the pie dish is gently moved. If the crust or nuts begin to brown too quickly, cover the pie loosely with foil.
- 8
Place the pie on a wire rack and let it cool for about 2 hours. Refrigerate until fully set before slicing. Serve cool or let individual slices stand briefly at room temperature, with a spoonful of whipped cream if desired.
- 9
Store leftovers covered in the refrigerator for up to 4 days.
Makes 8 slices. Estimated active preparation: 40 minutes. Chill the pastry for at least 45 minutes in total. Blind-bake for 20 minutes, then bake the filled pie for 45–55 minutes. Cool for about 2 hours and refrigerate until fully set; allow approximately 2 further hours. Estimated total: 6 hours 30–40 minutes without overlapping steps; setting time may vary. Estimated nutrition per slice without optional whipped cream: 614 calories, 66.8 g carbohydrates, 37.0 g fat, 6.7 g protein, and 2.9 g fiber.
Continue the story
Continue with Pecan Pie & Perjury, an autumn mystery of sworn testimony and quiet clues.
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