- Prep time
- 30 minutes PT30M
- Cook time
- 40 minutes PT40M
- 1 pie, 8 servings
Pure maple syrup and homemade granola take classic pecan pie to the next level. Use small leaf cookie cutters to make your pie a work of art.
- 1 cup rolled oats
- ¼ teaspoon ground cinnamon
- 6 tablespoons butter, melted
- 1 cup plus 2 tablespoons pure maple syrup
- 1½ cups pecan halves and pieces
- ½ cup sweetened coconut flakes
- 2 pre-made pie crusts
- ½ cup firmly packed brown sugar
- 2 teaspoons all-purpose flour
- ¼ teaspoon salt
- 4 large eggs (1 for egg wash)
- 2 teaspoons vanilla extract
Preheat oven to 350°F.
In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet, then bake for 20 minutes or until oats begin to turn golden.
Remove from oven and stir in pecans and coconut. Bake 10-12 minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack, about 15 minutes.
Roll out half the pie dough into a large circle, then line a pie plate with bottom crust. Roll out remaining pie dough, and use a small cookie cutter to cut shapes that will decorate the top of the pie.
Whisk together brown sugar, flour and salt until blended. Add 3 eggs, vanilla, remaining melted butter and remaining maple syrup, whisking until blended. Spoon pecan mixture into prepared pie crust, then carefully pour maple syrup mixture over the top.
Arrange pre-cut dough shapes on top of pie, then use a pastry brush to coat pie and crust with a light egg wash.
Bake at 350°F on lower oven rack for 35-40 minutes or until set. Remove from oven and cool completely on a wire rack, about 1 hour.