- Prep time
- 30 minutes PT30M
- Cook time
- 50–60 minutes PT60M
- 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 melted butter, divided
- 1 cup plus 2 tablespoons pure maple syrup, divided
- 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.