| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- Perfect Pie Crust
- 1/2 cup light corn syrup
- 1/4 cup good honey
- 1/4 cup pure maple syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 3 extra-large eggs, lightly beaten
- 1 tablespoon bourbon, such as Maker’s Mark
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon kosher salt
- 2 1/2 cups whole pecan halves (9 ounces)
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
- In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 424 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 6 g |
| Cholesterol | 93 mg |
| Sodium | 163 mg |
Reviews
Can someone please clarify the pecan measurement? 2 1/2 Cups halved pecans (9 oz). Which is it? 20 oz or 9 oz? Very confusing!
Love her…. this pie is terrible. Not sweet at all. Very dry. Like other reviewers noted it is just crust and nuts. I was so disappointed Ina. I could have bought a delicious pecan pie for $6 at the store, instead spent a fortune on these ingredients only to throw it in garbage and have no good thanksgiving dessert.
Can you delete this one from the universe? It’s a dog.
I do not understand the previous reviews! This was awesome! Really delicious and perfect texture! We all loved it!
I love all of Ina’s recipes – but can not seem to get this one right. I have tried this recipe for the at least tenth time as a practice bake before Thanksgiving and again…same problem…pie doesn’t set and it’s just crust and pecans. Not sure if it’s bc the liquids are more than other pecan pie recipes versus sugar or because the filling is not first heated but rather everything mixed in together in just a bowl with already melted butter. I keep giving it a try making sure I follow every step since it looks like it should be delicious. Disappointing 🙁
I make this pie every year , first saw her make it on a morning show, found the recipe been making it ever since, of course I chop my my pecans
Way too many pecans. The filling did not set well, perhaps because of all the pecans, but it was not a well-balanced recipe.
I have made this 2 years in a row and plan on doing it again this year..so full of nuts and not sickly sweet
i think the negative reviews might be on to something, as this recipe contains no sugar. Im pretty certain this same recipe in her book does, but im not certain.
All other pecan recipes contain brown sugar. The idea of replacing some of the corn syrup with other sugars such as honey and maple syrup is great, as it adds complexity and flavour. i used irish whiskey and grand marnier instead of bourbon.
Very disappointing pie. I used fine ingredients and followed the recipe exactly, but it turned out dry with no apparent filling, just crust and pecans.
Pecan pie is one of my favorite desserts and one that I make frequently. I recently made Ina Garten’s weeknight bolognese recipe blindly (without trial to serve to guests) and was so impressed I decided to try her maple pecan pie recipe. I am sorry to say it was disappointing to say the least – there are way too many pecans and while I dislike syrupy sweet pecan pies, this is bland with no flavor but for the store-bought crust I used. It could use a modification to the amount of pecans and perhaps addition of some sugar.